Couscous egg and avocado salad
Couscous egg and avocado salad

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, couscous egg and avocado salad. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Couscous egg and avocado salad is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Couscous egg and avocado salad is something which I’ve loved my whole 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 get started with this particular recipe, we have to first prepare a few components. 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. Make ready 1 tablespoon extra virgin olive oil (plus extra to drizzle)
  3. Prepare 1 lunch of salt
  4. Take 1/4 teaspoon harissa paste
  5. Get 3 sprigs fresh coriander, washed and chopped
  6. Get 2 boiled eggs, chopped
  7. Get 1/2 avocado, sliced
  8. Take 3 slices sundried tomato
  9. Make ready to taste Chili flakes
  10. Make ready 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 with this exceptional food couscous egg and avocado salad recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!