Luncheon Tabbouli Egg Salad

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 cup chicken broth or 1 cup vegetable broth
• 4 eggs, lightly beaten
• 1 cup couscous or 1 cup instant rice
• 2 cups mixed vegetables, chopped (seeded tomatoes, seedless or seeded cucumber, carrot)
• 1 green onion, chopped
• 2 tablespoons fresh cilantro, mint or 2 tablespoons parsley, chopped
• 1/2 cup fat-free italian salad dressing
• 3 tablespoons lemon juice
• 1 teaspoon chili powder
• salt and pepper

Recipe

• 1 in a large saucepan, bring broth to a boil. stirring constantly, slowly add eggs in a steady stream. continue to stir and cook 1 minute, or just until eggs are set. remove from heat; stir in couscous (or minute rice); cover and let stand for 5 minutes.
• 2 stir in chopped vegetables, green onion, cilantro. combine salad dressing, lemon juice and chili powder; toss with couscous until well combined. season to taste with salt and pepper. refrigerate covered.