Couscous Salad
- Number of Servings: 10
Ingredients
Base:3 cups vegetable or chicken broth4 large eggs, whisked1 package whole wheat couscous (340 grams uncooked)Vegetables:1 medium red or orange pepper, chopped1 cup grape tomatoes, halved1 cup carrots, diced1 cup celery, diced1 cup english cucumber, diced2 green onions or scallions, chopped1/4 cup sliced black olivesDressing:1/2 cup olive oil1 tbsp balsamic or red wine vinegar1 tbsp lemon juice1 tbsp dried oregano, basil, thyme, and marjoram
Bring the broth to a boil in a large pot. Stir in four eggs, whisked, and stir gently until cooked (like in an egg drop soup). Remove from heat. Stir in the package of couscous and let sit for five minutes.
Add the chopped vegetables and mix in.
In a shaker, combine the olive oil, vinegar, lemon juice, and dried herbs, and shake well to combine.
Mix dressing into the salad just before serving.
Serving Size: 8-10 servings (as a meal)
Number of Servings: 10
Recipe submitted by SparkPeople user SANDRAREGINA.
Add the chopped vegetables and mix in.
In a shaker, combine the olive oil, vinegar, lemon juice, and dried herbs, and shake well to combine.
Mix dressing into the salad just before serving.
Serving Size: 8-10 servings (as a meal)
Number of Servings: 10
Recipe submitted by SparkPeople user SANDRAREGINA.
Nutritional Info Amount Per Serving
- Calories: 190.8
- Total Fat: 13.5 g
- Cholesterol: 74.0 mg
- Sodium: 386.6 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 2.2 g
- Protein: 4.5 g
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