Couscous egg salad
Delicious couscous egg salad recipe - a perfect blend of fluffy couscous, hard-boiled eggs, fresh veggies, and zesty vinaigrette dressing. A must-try for a flavorful and satisfying meal.
Ingredients:
- 4 pieces eggs
- 1/2 cup Couscous
- 1 bunch Spinach
- 1 piece Onion (finely sliced)
- 1 piece Tomato (finely sliced)
- 1 piece Cucumber (finely sliced)
- 5 tablespoons Coriander (finely chopped)
- 1 handful Pomegranate seed
- 5 pieces Medjool Dates (pitted and chopped)
- 1/4 cup Mixed nuts (roughly chopped)
- 1 piece Lime (wedges)
- 1 teaspoon Coriander powder
- 1 teaspoon Ginger powder
- 1 teaspoon All spice powder
- Salt
- Crushed Black Pepper
- 1 teaspoon Mustard
- 3 tablespoons Balsamic Vinegar
- 5 tablespoons Virgin Olive Oil
- 1 teaspoon Honey
- 1 teaspoon Hot Sauce
- Salt
- Black Pepper Powder
Instructions:
- 1. Prepare the dressing by combining all the ingredients in a small bottle with a lid, ensuring it is sealed tightly, and shake vigorously until well blended. Once it turns into an emulsion, set it aside.
- 2. Cook the eggs by placing them in a pot of boiling water. Boil medium-sized eggs for 9-11 minutes. Once cooked, cool them under running water, peel off the shells, cut them in half, season with salt and pepper, and set them aside.
- 3. In a bowl, mix the couscous and dry spices together using a fork. Add boiling water, slightly more than the volume of the couscous. Cover the bowl with plastic wrap and let it sit for 3 minutes. Remove the wrap, fluff up the couscous with a fork, and set it aside.
- 4. Blanch the spinach in the same water used for boiling the eggs for a minute, then immediately transfer to ice water to cool. Drain well, chop coarsely, and set aside.
- 5. Combine tomatoes, onions, cucumbers, dates, coriander, most of the nuts, and lime in a large bowl. Mix all the ingredients thoroughly using your hands.
- 6. Mix the cooked couscous and blanched spinach thoroughly. Arrange the halved eggs in a circular pattern on top of the salad.
- 7. Sprinkle pomegranate seeds and remaining nuts on top as garnish.
- 8. Drizzle the salad with the prepared dressing. Your dish is now ready to be enjoyed. Pair it with a cup of Chrysanthemum tea.
Summary:
- Calories: 2095 kcal
- Fat: 110 g
- Protein: 61 g
- Carbs: 248 g
- Potassium: 4877 mg
- Magnesium: 654 mg