Couscous egg and avocado salad

Name: Couscous egg and avocado salad
Total time: 900 s
Yield: 1 serving
Cuisine: South African
Ingredients: 1/5 cup couscous; 1 tablespoon extra virgin olive oil (plus extra to drizzle); 1 lunch of salt; 1/4 teaspoon harissa paste; 3 sprigs fresh coriander, washed and chopped; 2 boiled eggs, chopped; 1/2 avocado, sliced; 3 slices sundried tomato; to taste Chili flakes; 1 cup boiling water

Dominique Solomon @cook_7578122

Cape Town, South Africa

Working from home can be challenging at times. Not eating well or being so busy that you don’t eat at all most days. This recipe I’ve developed on one of those days where I needed a quick and healthy meal to keep the hunger pangs at bay. It’s quick, easy and best of all delicious! 👌🏽

Dominique Solomon @cook_7578122

Cape Town, South Africa

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Ingredients

15 minutes

1 serving

1/5 cupcouscous
1 tablespoonextra virgin olive oil (plus extra to drizzle)
1lunch of salt
1/4 teaspoonharissa paste
3 sprigsfresh coriander, washed and chopped
2boiled eggs, chopped
1/2avocado, sliced
3 slicessundried tomato
to tasteChili flakes
1 cupboiling water

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Steps

15 minutes

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.