Tabbouli-style Salad a quick meal when life is busy

This recipe is one of my fallback favourites. (Rather fitting, given the season.) It’s one of those treasured recipes or meal solutions I turn to when in need of (make that desperate for!) something quick and easy and I’m too rushed for time or lacking energy to be super creative about what’s going on my plate. September is an exceptionally busy time of year for me so I’m always on the look-out for ways to save precious minutes in the kitchen. This salad is one of those time and energy savers for me.

Tabbouli-style Egg and Vegetable Salad is made by cooking beaten eggs in broth, then adding couscous. While the couscous cooks for a few minutes, I chop up whatever vegetables I have on hand and whip up a simple dressing. Everything then gets combined along with fresh herbs, if I have some on hand.

This salad can be served as a main dish or a side, and either warm or chilled. I make it frequently, especially when life is busy (like these days!), or when I need a fast, easy contribution to a potluck. It’s simple and it tastes good, and after making it so often, the method and ingredient proportions are etched in my brain.

Tabbouli-style Egg and Vegetable Salad

Tabbouli-style Egg and Vegetable Salad

Tabbouli-style Egg and Vegetable Salad
(Makes 4 to 6 servings)

1-1/4 cups (300 mL) chicken OR vegetable broth
4 eggs, lightly beaten
1-1/4 cups (300 mL) couscous
2/3 cup (150 mL) regular OR low-fat Italian salad dressing
2 tablespoons (30 mL) fresh lemon OR lime juice
1 teaspoon (5 mL) chili powder
2 cups (500 mL) diced fresh vegetables (e.g. cucumber, carrot, sweet pepper, celery, zucchini or seeded tomato)
2 tablespoons (30 mL) chopped fresh cilantro, mint OR parsley
Salt and pepper, to taste

In a large saucepan, bring broth to a boil. Slowly add eggs in a steady stream, whisking constantly. Cook for a minute or two, whisking constantly, just until eggs are set. (They will look curdled.) Remove saucepan from heat and stir in couscous. Cover and let stand for 5 minutes.

Meanwhile, in a small bowl or cup, combine salad dressing, lemon juice and chili powder, stirring well to break up any lumps of chili powder.

When couscous has stood for 5 minutes, stir it to separate grains and break up any clumps. Stir in vegetables and cilantro. Pour dressing over couscous mixture; toss until well combined. Season with salt and pepper.

Serve warm or cover and chill until ready to serve.

Tips:
* Try substituting another vinaigrette-style dressing for the Italian dressing.
* Couscous can be found in most grocery stores and bulk food stores. If desired, instant rice can be substituted.

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