Simple Way to Make Quick Couscous egg and avocado salad

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, couscous egg and avocado salad. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Couscous egg and avocado salad is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Couscous egg and avocado salad is something that I’ve loved my whole life.

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.

To begin with this particular recipe, we have to first prepare a few components. You can cook couscous egg and avocado salad using 10 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Couscous egg and avocado salad:

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

Steps 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 it up with this exceptional food couscous egg and avocado salad recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!