Giant Cous-Cous Salad With Soft Boiled Eggs, Beetroots & Greens

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 fresh.
Serves 2
Total Time
20 Minutes
150g of giant cous-cous, cooked according to packet instructions
1/2 a lemon juiced
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
Step 1

Using a medium size frying pan, heat up a tbsp of olive oil. Fry the cavolo nero/chard for about 5 minutes, stirring occasionally.

Step 2

In a large mixing bowl, season the cous-cous with salt, pepper and lemon juice. Transfer onto two large plates or bowls.

Step 3

Top the cous-cous with cavolo nero, diced beetroots, pumpkin seeds and finally, soft-boiled eggs and cress.

Step 4

If you’re after a richer meal use the mustard dressing. Mix all the ingredients together and spoon over the salad.

Recipe courtesy of British Lion Eggs.

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