Couscous egg and avocado salad
Couscous egg and avocado salad

Hey everyone, I hope you are having an incredible day today. Today, we’re going 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.

Couscous egg and avocado salad is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Couscous egg and avocado salad is something which I’ve loved my entire life.

Avocado Egg Salad - no mayo here! just avocados, eggs, herbs, lemon juice, and salt. SO INCREDIBLY GOOD, especially on an everything bagel. The avocado-egg power combo seems to be on every crevice of the internet.

To begin with this particular recipe, we must first prepare a few ingredients. You can have 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. Prepare 1/5 cup couscous
  2. Get 1 tablespoon extra virgin olive oil (plus extra to drizzle)
  3. Take 1 lunch of salt
  4. Prepare 1/4 teaspoon harissa paste
  5. Take 3 sprigs fresh coriander, washed and chopped
  6. Take 2 boiled eggs, chopped
  7. Make ready 1/2 avocado, sliced
  8. Make ready 3 slices sundried tomato
  9. Get to taste Chili flakes
  10. Take 1 cup boiling water

This egg salad combines two of our favorite things: eggs and avocado. Egg Salad with Avocado Tomato Recipe. This avocado egg salad takes your classic egg salad recipe and adds healthy avocado for a creamy, nutritious and tasty new recipe you're sure to love. Avocado Egg Salad is an easy & healthy low carb twist on the classic recipe.

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.

Creamy, delicious & the perfect lunch or snack using leftover hard boiled eggs. Avocado egg salad takes classic egg salad up a notch. In addition to the avocado, we add a little mayonnaise for moisture, celery for crunch, fresh herbs and a small amount of lemon juice to brighten things up. If you are not a fan of mayonnaise, leave it out completely or substitute with plain yogurt. It's a really simple recipe bringing avocado, couscous, chickpeas together flavoured with mint, parsley and orange juice.

So that’s going to wrap this up for this special food couscous egg and avocado salad recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!