 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
From Alison Holst Cookbook. Very tasty. Good served warm or at room temperature, rather than cold, straight from the fridge. Ingredients:
4 eggs |
1 cup couscous |
2 teaspoons basil pesto (optional) |
2 teaspoons vegetable stock powder |
1 1/2 cups boiling water |
10 beans, green |
3 tomatoes, large |
2 tablespoons parsley, chopped |
2 tablespoons coriander, chopped |
10 olives, black |
lemon wedge (optional) |
1 garlic clove |
1/4 teaspoon salt |
1 teaspoon basil pesto |
2 tablespoons lemon juice |
3 tablespoons olive oil |
Directions:
1. Cover eggs with hot water and bring to boil and simme for 10 minutes. Cool immediately in cold water, shelling them when cool enough to handle.
2. Put the couscous into a large bowl with the pesto and stock powder, pour over the boiling water, cover and leave to stand for at least 6 minutes.
3. Slice the beans diagonally into 3 cm lengths and cook in a little water for 2 - 3 minutes. Drain.
4. Cut the tomatoes into 1 cm cubes.
5. Shake the dressing ingredients, garlic, salt, pesto, lemon juice and olive oil, together in a screw top jar.
6. Just before serving, fork through the couscous to fluff it up, then fold in most of the beans, tomatoes and chopped herbs.
7. Transfer to a serving dish and top with quartered hard boiled eggs, remaining beans, tomatoes and herbs and olives.
8. Dizzzle with the dressing and serve with lemon wedges if desired.
|
|