Couscous Egg Salad

couscous-egg-salad[1].jpg
ingredients
  • 1 1/4 cups water
  • 1 1/4 teaspoons dried mint leaves
  • 1/2 teaspoon salt
  • 1 cup uncooked couscous
  • 1/2 cup chopped firmly packed spinach
  • 1/4 cup diced celery
  • 1/4 cup diced red onion
  • 1 can (11 oz.) Mandarin oranges, drained, juice reserved
  • 1/4 cup honey mustard vinaigrette salad dressing
  • 1/4 teaspoon pepper
  • 4 hard-cooked eggs, quartered lengthwise
  • Spinach or lettuce leaves, optional
directions

In medium saucepan over high heat, heat water, mint, and salt to a boil. Stir in couscous. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork. Stir in next 4 ingredients. In small bowl, whisk 1/4 cup of reserved orange juice, dressing, and pepper until thoroughly blended. Pour over couscous mixture. Stir until well blended. Add eggs and lightly toss until evenly coated with dressing, To serve, spoon 1 cup salad over a bed of spinach or lettuce leaves, if desired.

Nutritional information per serving of 1/4 recipe without optional spinach: Calories 311, Protein 13 g, Carbohydrates 51 g, Total Fat 6 g, Cholesterol 213 mg, Sodium 428 mg.