Luncheon Tabbouli Egg Salad Recipe

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Ingredients:

Serving

1 cup chicken broth
4 eggs, lightly beaten
1 cup couscous or 1 cup instant rice
2 cups mixed vegetables, chopped ( seeded tomatoes, seedless or seeded cucumber, carrot)
1 green onion, chopped
2 tbsp fresh cilantro , mint or 2 tbsp parsley, chopped
1/2 cup fat-free italian salad dressing
3 tbsp lemon juice
1 tsp chili powder
salt and pepper

Directions:

In a large saucepan, bring broth to a boil. Stirring constantly, slowly add eggs in a steady stream. Continue to stir and cook 1 minute, or just until eggs are set. Remove from heat; stir in couscous (or minute rice); cover and let stand for 5 minutes.
Stir in chopped vegetables, green onion, cilantro. Combine salad dressing, lemon juice and chili powder; toss with couscous until well combined. Season to taste with salt and pepper. Refrigerate covered.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	323.02 Kcal (1352 kJ)
Calories from fat	57.6 Kcal
		% Daily Value*
Total Fat	6.4g	10%
Cholesterol	164.26mg	55%
Sodium	675.12mg	28%
Potassium	490.13mg	10%
Total Carbs	53.04g	18%
Sugars	3.14g	13%
Dietary Fiber	7.48g	30%
Protein	15.3g	31%
Vitamin C	20.8mg	35%
Iron	2.6mg	15%
Calcium	81.3mg	8%

Amount Per 100 g
Calories	104.74 Kcal (439 kJ)
Calories from fat	18.68 Kcal
		% Daily Value*
Total Fat	2.08g	10%
Cholesterol	53.26mg	55%
Sodium	218.9mg	28%
Potassium	158.92mg	10%
Total Carbs	17.2g	18%
Sugars	1.02g	13%
Dietary Fiber	2.43g	30%
Protein	4.96g	31%
Vitamin C	6.8mg	35%
Iron	0.9mg	15%
Calcium	26.4mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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