You are here

Couscous Salad With Eggs And Vegetables

21st.Century.Chef's picture
Ingredients
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Carrot 1 , peeled and cut into 1/2 inch dice
  Couscous 1 1⁄4 Cup (20 tbs)
  Olive oil 4 Tablespoon
  Fresh lemon juice 1 1⁄2 Tablespoon
  Ground cumin 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon
  Zucchini 1 Medium
  Hard cooked eggs 3 , cut lengthwise into 8 wedges
  Seedless grapes 3⁄4 Cup (12 tbs), halved
  Sweet red pepper 1⁄2 , cored, seeded and thinly sliced lengthwise
Directions

1. Bring the chicken broth to boiling in a small saucepan over high heat. Add the carrot; lower the heat and simmer for 6 minutes or until the carrot is tender-crisp.
2. Add the couscous; stir. Cover the saucepan; remove from heat. Let stand for 5 minutes.
3. Meanwhile, whisk together the oil, lemon juice, cumin, salt and pepper in a medium-size bowl. Turn the couscous into the bowl with the dressing. Fluff the couscous with a fork to separate the grains.
4. Bring 2 cups of water to boiling in a saucepan. Add the zucchini; boil for 8 minutes or until the zucchini is crisp-tender. Drain the zucchini and cool. Trim ends; half the zucchini lengthwise. Cut crosswise into 1/4-inch-thick slices.
5. Add the zucchini, egg wedges, grapes and red pepper to the couscous; toss to blend well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad, Couscous
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

Rate It

Your rating: None
4.09722
Average: 4.1 (18 votes)