Serves 8-10
Eggs and chickpeas add protein to a great potluck salad.
3 cups vegetable or chicken broth
4 eggs
2 cups couscous, 340 g package
Herb dressing, recipe below
1 19 oz. can chickpeas, drained and rinsed
3/4 cup red, orange or yellow peppers, chopped
3/4 cup carrots, diced or grated
1/2 cup green or sweet onions, chopped
1 cup cherry tomatoes or tomatoes, chopped
1/3 cup fresh parsley, chopped
Salt and pepper to taste
Herb dressing
1/2 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice, optional
1 tablespoon dried basil
1 1/2 tsp dried oregano
1 fresh garlic clove, minced or 1/4 tsp dried garlic
Instructions
Herb dressing instructions: mix ingredients, set aside.
In large saucepan heat broth to a boil. In a small bowl add eggs and whisk. Pour eggs slowly into boiling broth, stirring constantly. Continue cooking eggs until set, about 1 minute, stirring constantly. Remove pan from heat, immediately stir in couscous, cover and let sit 5 minutes.
Using fork, stir couscous until fluffy. Stir in Herb dressing. Stir in chickpeas, peppers, carrots and onions. Top with tomatoes, parsley. Add salt and pepper to taste. Serve immediately or chilled. Keeps 3 days in refrigerator.
Eggs and chickpeas add protein to a great potluck salad.
Suzanne and Marilyne
Ingredients |
| Couscous Salad |
3 cups vegetable or chicken broth
4 eggs
2 cups couscous, 340 g package
Herb dressing, recipe below
1 19 oz. can chickpeas, drained and rinsed
3/4 cup red, orange or yellow peppers, chopped
3/4 cup carrots, diced or grated
1/2 cup green or sweet onions, chopped
1 cup cherry tomatoes or tomatoes, chopped
1/3 cup fresh parsley, chopped
Salt and pepper to taste
Herb dressing
1/2 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice, optional
1 tablespoon dried basil
1 1/2 tsp dried oregano
1 fresh garlic clove, minced or 1/4 tsp dried garlic
Instructions
Herb dressing instructions: mix ingredients, set aside.
In large saucepan heat broth to a boil. In a small bowl add eggs and whisk. Pour eggs slowly into boiling broth, stirring constantly. Continue cooking eggs until set, about 1 minute, stirring constantly. Remove pan from heat, immediately stir in couscous, cover and let sit 5 minutes.
Using fork, stir couscous until fluffy. Stir in Herb dressing. Stir in chickpeas, peppers, carrots and onions. Top with tomatoes, parsley. Add salt and pepper to taste. Serve immediately or chilled. Keeps 3 days in refrigerator.
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