Recipe of Quick Couscous egg and avocado salad

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, couscous egg and avocado salad. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Couscous egg and avocado salad is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Couscous egg and avocado salad is something which I’ve loved my entire life. They’re nice and they look fantastic.

Avocado Egg Salad - no mayo here! just avocados, eggs, herbs, lemon juice, and salt. Especially good on an everything bagel. Learn how to make the avocado and eggs salad! This delicious salad is healthy, low carb, KETO and high protein, perfect salad for weight loss or just a side.

To begin with this particular recipe, we have to prepare a few ingredients. You can have couscous egg and avocado salad using 10 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Couscous egg and avocado salad:

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

If you are not a fan of mayonnaise, leave it out completely or substitute with plain yogurt. Upgrade your everyday egg salad by adding chopped avocados. Avocado is full of essential vitamins, minerals and fiber, and since it's naturally creamy, you can cut back on the mayo. This salad makes a fantastic sandwich and an awesome topping for sliced beefsteak or heirloom tomatoes.

Steps 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.

Avocado is full of essential vitamins, minerals and fiber, and since it's naturally creamy, you can cut back on the mayo. This salad makes a fantastic sandwich and an awesome topping for sliced beefsteak or heirloom tomatoes. 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.

So that is going to wrap this up for this special food couscous egg and avocado salad recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!