Cous cous, vegetable and egg salad

Print Recipe
Course Salad
Servings 4 serves

Ingredients

  • 185 g wholemeal couscous 1 cup
  • 1 lemon zested, juiced
  • 2 tbsp Drizzle extra virgin olive oil
  • 1 cloves garlic clove crushed
  • 2 tbsp Moroccan seasoning
  • ¼ bunch fresh coriander chopped. Can substitute with parsley
  • 1 canned chickpeas rinsed
  • 100 g snow peas
  • 100 g sugar snap peas
  • 150 g cherry tomatoes
  • 1 red capsicum
  • ½ cucumber
  • ½ red onion
  • 4 Egg boiled and quartered
  • 1 tablespoon dukkah

Instructions
 

  • Place couscous into a bowl and pour over 1 cup boiling water. Cover and set aside for 5 minutes. Fluff up with a fork.
  • Mix lemon zest and juice, oil, garlic, seasoning and coriander in a small bowl. Stir into couscous, then add chickpeas and vegies. Top with eggs and sprinkle with dukkah before serving.
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