Recipe of Homemade Couscous egg and avocado salad

Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, couscous egg and avocado salad. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Avocado Egg Salad - no mayo here! just avocados, eggs, herbs, lemon juice, and salt. Especially good on an everything bagel. Learn how to make the avocado and eggs salad! This delicious salad is healthy, low carb, KETO and high protein, perfect salad for weight loss or just a side.

Couscous egg and avocado salad is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Couscous egg and avocado salad is something which I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook couscous egg and avocado salad using 10 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Couscous egg and avocado salad:

1. Make ready 1/5 cup couscous
2. Prepare 1 tablespoon extra virgin olive oil (plus extra to drizzle)
3. Make ready 1 lunch of salt
4. Get 1/4 teaspoon harissa paste
5. Take 3 sprigs fresh coriander, washed and chopped
6. Take 2 boiled eggs, chopped
7. Get 1/2 avocado, sliced
8. Prepare 3 slices sundried tomato
9. Get to taste Chili flakes
10. Get 1 cup boiling water

If you are not a fan of mayonnaise, leave it out completely or substitute with plain yogurt. Upgrade your everyday egg salad by adding chopped avocados. Avocado is full of essential vitamins, minerals and fiber, and since it's naturally creamy, you can cut back on the mayo. This salad makes a fantastic sandwich and an awesome topping for sliced beefsteak or heirloom tomatoes.

Instructions to make Couscous egg and avocado salad:

1. In a small pot boil the eggs for 15 minutes and set aside to cool. Peel and slice.
2. In a small bowl add the couscous, mix in the extra virgin olive oil and stir to combine. Add the sliced sundried tomatoes and cover with 1 cup of boiling water. Cover with cling film or a saucer and leave for 5 minutes.
3. The couscous should be puffed up ready. Add the sliced boiled eggs, avocado, coriander and harissa paste, mix in and season to taste with chili flakes and salt. To finish drizzle with a little extra virgin olive oil and serve.

Avocado is full of essential vitamins, minerals and fiber, and since it's naturally creamy, you can cut back on the mayo. This salad makes a fantastic sandwich and an awesome topping for sliced beefsteak or heirloom tomatoes. While the standard egg salad is pretty good on its own, a few small adjustments ensure that it truly satisfies. Creamy avocado adds texture and intrigue to otherwise ho-hum egg salad. Plus, it bulks it up and makes the situation way more than just eggs on toast.

So that is going to wrap this up for this special food couscous egg and avocado salad recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!