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7 Minutes to Making Tasty Couscous egg and avocado salad

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Couscous egg and avocado salad

We hope you got insight from reading it, now let’s go back to couscous egg and avocado salad recipe. To cook couscous egg and avocado salad you only need 10 ingredients and 3 steps. Here is how you achieve that.

Below are the ingridients that are required to make a perfect Couscous egg and avocado salad:

  1. Get 1/5 cup of couscous.
  2. You need 1 tablespoon of extra virgin olive oil (plus extra to drizzle).
  3. Get 1 of lunch of salt.
  4. Prepare 1/4 teaspoon of harissa paste.
  5. You need 3 sprigs of fresh coriander, washed and chopped.
  6. Prepare 2 of boiled eggs, chopped.
  7. Provide 1/2 of avocado, sliced.
  8. Prepare 3 slices of sundried tomato.
  9. You need to taste of Chili flakes.
  10. Prepare 1 cup of boiling water.

Done with the ingridients? Here are the procedures on producing 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..

Learn how to make this quick and easy egg salad recipe featuring fresh Hass Avocados. Watch as Chef James Barry and Nutritionist Margaret Floyd take you. 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.

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