Taboulli Egg Salad

Submitted by Sister Smith

1 cup chicken broth (1 teaspoon chicken soup powder + 1 c. hot water is fine)
4 eggs, lightly beaten
1/3 cup Italian salad dressing
1 1/2 teaspoons chili powder
1 cup whole wheat couscous
3 cups mixed diced fresh veggies (e.g. tomato, cucumber, carrot, green onion, bell pepper)
2 tablespoons each of diced fresh mint and parsley
3 tablespoons lemon or lime juice

1. Dice 3 cups veggies and set aside.
2. Beat 4 eggs lightly in a separate bowl.
3. Combine salad dressing, lemon/lime juice and chili powder in another small bowl.
4. Bring broth to a boil in a large pot. Whisk in eggs in a steady stream. Stir & cook 1 minute until eggs are set (looks a bit like scrambled eggs). Remove from heat.
5. Stir in couscous. Cover and let stand for 5 minutes.
6. Stir in diced veggies.
7. Stir in salad dressing mixture. Refrigerate, covered. Enjoy!

Notes: This nutritious salad for 6 is inexpensive, wholesome and easy to make ahead for a picnic. Add 1/8 teaspoon of cayenne if you like it spicier. Deli turkey, green salad, and watermelon turns it into a full meal deal.
I first tasted this recipe at a Branch picnic in Nelson, BC, Canada courtesy of Brenda Strom.