Luncheon Tabbouli Egg Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This is such a tasty salad, and for anyone that loves rice, just a delightful meal - Ingredients:
1 cup chicken broth or 1 cup vegetable 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 tablespoons fresh cilantro, mint or 2 tablespoons parsley, chopped |
1/2 cup fat-free italian salad dressing |
3 tablespoons lemon juice |
1 teaspoon chili powder |
salt and pepper |
Directions:
1. 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.
2. 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.
|
|