Site hosted by Build your free website today!


Couscous Egg Salad


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


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.

(Makes 4 servings)