Couscous salad, boiled eggs & salted herbs dressing

Couscous salad, boiled eggs & salted herbs dressing

Couscous salad, boiled eggs & salted herbs dressing
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  • Serves4 to 6
  • Prep time5 min
  • Cook time5 min
  • Timeout4 min
  • FreezingFreezes well

Ingredients

Eggs
  • 4 large eggs
  • 2 tablespoons of white vinegar
Dressing
  • 1 shallot, chopped
  • 1 teaspoon of salted herbs
  • 1 garlic cloves, chopped
  • 1/4 cup of neutral oil
  • 2 tablespoons of Sherry vinegar
  • Pepper, as preferred
Couscous
  • 2 cups of couscous
  • 1 box (540 ml) of chick peas, rinsed and strained
  • Half a cauliflower, grated
  • 1 cup of roasted pumpkin seeds
  • Fresh parsley
  • 3 cups of arugula

Steps

  1. Fill a pot with water then add the eggs and vinegar.
  2. Bring to a boil. Once the water is boiling, remove from heat, cover then and set aside for 4 minutes.
  3. Let cool completely in cold water. Set aside.
  4. In a small bowl, combine all the dressing ingredients.
  5. In a salad bowl, mix all the couscous ingredients except for the arugula.
  6. Bring the arugula in a separate bowl.
  7. Assemble just before serving.
Recipe published on August 19, 2018