Luncheon Tabbouli Egg Salad

• 1 cup chicken broth or 1 cup vegetable broth
• 4 eggs, lightly beaten
• 1 cup couscous or 1 cup instant rice
• 2 cups mixed vegetables, chopped (seeded tomatoes, seedless or seeded cucumber, carrot)
• 1 green onion, chopped
• 2 tablespoons fresh cilantro, mint or 2 tablespoons parsley, chopped
• 12 cup fat-free Italian salad dressing
• 3 tablespoons lemon juice
• 1 teaspoon chili powder
• salt and pepper

1. In a large saucepan, bring broth to a boil.
2. Stirring constantly, slowly add eggs in a steady stream.
3. Continue to stir and cook 1 minute, or just until eggs are set.
4. Remove from heat; stir in couscous (or minute rice); cover and let stand for 5 minutes.
5. Stir in chopped vegetables, green onion, cilantro.
6. Combine salad dressing, lemon juice and chili powder; toss with couscous until well combined.
7. Season to taste with salt and pepper.
8. Refrigerate covered.

chicken broth, eggs, couscous, mixed vegetables, green onion, fresh cilantro, italian salad dressing, lemon juice, chili powder, salt

Taken from www.food.com/recipe/luncheon-tabbouli-egg-salad-384490 (may not work)