Giant Cous-Cous Salad With Soft Boiled Eggs, Beetroots & Greens | SheerLuxe
It can be hard to keep salads interesting – especially when the weather warms up and BBQs become a mandatory weekend activity. This couscous version with greens and beetroot is bound to keep things...
Ingredients
- 150g of giant cous-cous, cooked according to packet instructions
- 1/2 a lemon juiced
- Salt
- Pepper
- Olive oil
- 2 beetroots, cooked, diced
- 80g of chard/cavolo nero, stems removed, roughly chopped
- 40g of pumpkin seeds, toasted
- Cress or rocket leaves
- 2 large British Lion eggs, soft boiled
- 2 tbsp of creme fraiche
- 1 tbsp of whole grain mustard
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