Pasta, Stir Fry & Side Dishes

Egg & Couscous Salad


3 cups (750 mL) chicken or vegetable broth
4 eggs
1 pkg (340 g) whole wheat couscous (2 cups/500 mL)
Herb dressing*
1 can (19 oz.540 mL) chick peas, drained and rinsed
1 cup (250 mL) halved cherry tomatoes or chopped tomatoes
3/4 cup (175 mL) diced yellow or red sweet pepper
3/4 cup (175 mL) diced or grated carrot
1/2 cup (125 mL) chopped green onion or sweet onion
1/3 cup (75 mL) finely chopped parsley
Salt and pepper, to taste


In a large saucepan, bring broth to a boil. Whisk eggs in a small bowl; pour into broth, stirring constantly. Cook and stir just until eggs are set, about 1 minute. Remove saucepan from heat; stir in couscous. Cover and let stand for 5 minutes.

Stir couscous with a fork to fluff. Pour Herb Dressing (see recipe below) over couscous; stir well to coat. Stir in chick peas, tomatoes, sweet pepper, carrot, onion and parsley. Season with salt and pepper.

Serve immediately or chill until serving. May be refrigerated up to 3 days.

Makes 8 to 10 servings.

*Herb Dressing:
In a small bowl or measuring cup, whisk together 1/2 cup (125 mL) olive oil, 3 tbsp (45 mL) red wine vinegar, 1 tbsp (15 mL) lemon juice, 1 tbsp (15 mL) dried basil, 1 1/2 tsp (7 mL) dried oregano, 1 1/2 tsp (7 mL) onion powder, and 1/4 tsp (1 mL) garlic powder.