Tabbouli egg salad

4 Servings

Ingredients

QuantityIngredient
1cupChicken or Vegetable Broth
4Eggs
1cupCouscous or Instant Rice
2cupsChopped Vegetables( mixed)
1cupGreen Onion
2tablespoonsFresh Cilantro,Mint-Parsley
cupFat Free Italian Dressing
3tablespoonsLemon or Lime Juice
1teaspoonChili Powder
Salt & Pepper to taste

Directions

In a large sauce pan, bring the broth to a boil.

Stir constantly and slowly add the eggs in a steady stream.

Continue to stir and cook for about a minute or just until the eggs begin to set(firm up).

Remove from heat, and stir in the couscous.

Cover and let stand 5 minutes.

After 5 minutes stir in the chopped vegetables, green onion and cilantro.

Combine the Italian salad dressing, lemon juice and chili powder, toss with couscous until well mixed.

Season to taste with salt & pepper.

Spoon the salad into 4 containers with tight fitting lids, and then refrigerate.

Makes 4 servings ( 1½ cups/375 ml per serving) Compliments of :

Kathleen's Recipe Swap Page recipes@...

Posted to MM-Recipes Digest by Recipes <recipes@...> on Nov 27, 1999