Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, couscous egg and avocado salad. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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.
Couscous egg and avocado salad is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Couscous egg and avocado salad is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook couscous egg and avocado salad using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Couscous egg and avocado salad:
- Get 1/5 cup couscous
- Get 1 tablespoon extra virgin olive oil (plus extra to drizzle)
- Make ready 1 lunch of salt
- Get 1/4 teaspoon harissa paste
- Make ready 3 sprigs fresh coriander, washed and chopped
- Prepare 2 boiled eggs, chopped
- Prepare 1/2 avocado, sliced
- Get 3 slices sundried tomato
- Make ready to taste Chili flakes
- Take 1 cup boiling water
Since Kev left I've literally been eating cereal, avocado toast, eggs, and yogurt, so it was time to get back on track today with a tasty salad! When you get in there with your spoon and carve out a big bite of avocado mounded with the green onion, cucumber, orange, lemon, couscous medley, there's. Avocado egg salad is great for packing a lunch and having on a picnic or on a lunch break. It's always a good time for avocado egg salad sandwiches.
Instructions to make Couscous egg and avocado salad:
- In a small pot boil the eggs for 15 minutes and set aside to cool. Peel and slice.
- 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.
- 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.
Refrigerate your avocado and egg salad in airtight containers and keep it in the fridge for storage. I made this recipe up when I had an abundance of avocados and wanted something other than guacamole. I shocked myself at how tasty this egg salad was and my honey loved it too! Avocado egg salad takes classic egg salad up a notch. In addition to the avocado, we add a little mayonnaise for moisture, celery for crunch, fresh herbs and a small amount of lemon juice to brighten things up.
So that’s going to wrap this up for this special food couscous egg and avocado salad recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
