09 November 2010

Tabbouli Salad

This is a lovely, light salad, just perfect for these mild spring days. Serve it with grilled stead or chicken or on it's own with chunks of bread.

1 cup chicken stock
4 eggs, slightly beaten
1 cup couscous
2 cups chopped mixed fresh veggies (tomato, cucumber, grated carrot, broccoli florets etc)
1 spring onion, finely sliced including some of the green
2 tbsp chopped fresh parsley
1/2 cup Italian salad dressing
3 tbsp lime juice, fresh with grated lime zest (zest is optional)
1 tsp chilli powder (more or less to taste)
Salt and pepper to taste

In a sauce pan bring stock to a boil and slowly add eggs while whisking continuously. Cook until eggs are set. Remove from heat and stir in couscous – let stand 5 minutes. Combine remaining ingredients and toss with couscous mixture. Cover and refrigerate until ready to serve or at least 30 minutes.

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