18 January 2011

Tabbouli Salad

1 cup chicken stock
4 eggs, slightly beaten
1 cup couscous
2 cups chopped, mixed, fresh salad veggies (tomato, cucumber, grated carrot, capsicum, cauliflower and broccoli)
1 spring onion, finely sliced
2 tbsp fresh parsley, finely chopped
1/2 cup Italian salad dressing
3 tbsp lime juice
Zest from lime
1 tsp chilli powder (more or less to taste)
Salt and pepper to taste

In a medium saucepan bring chicken stock to a boil and slowly add eggs while whisking. Cook until eggs are set. This only takes a minute or so. Remove from heat and stir in couscous. Cover and let stand 5 minutes. Combine remaining ingredients and toss with couscous mixture. Refrigerate covered until ready to serve.

This is such a light tasting and refreshing salad, and goes beautifully with chicken or steak and is a lovely light lunch on it's own.

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