Steps to Make Any-night-of-the-week Couscous egg and avocado salad

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, couscous egg and avocado salad. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

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.

Couscous egg and avocado salad is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Couscous egg and avocado salad is something that I have loved my entire life.

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

The ingredients needed to make Couscous egg and avocado salad:

1. Prepare couscous
2. Get extra virgin olive oil (plus extra to drizzle)
3. Make ready lunch of salt
4. Take harissa paste
5. Prepare fresh coriander, washed and chopped
6. Make ready boiled eggs, chopped
7. Take avocado, sliced
8. Get sundried tomato
9. Make ready Chili flakes
10. Get 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’s going to wrap it up for this exceptional food couscous egg and avocado salad recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!