Giant cous-cous salad with soft boiled eggs, beetroots and greens

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Serves: 2

Prep time: 10 mins

Cook time: 10 mins  


  • 150g giant cous-cous, cooked accordingly to instructions on packaging
  • ½ lemon, juiced
  • Salt
  • Pepper
  • Olive oil
  • 2 beetroots, cooked, diced
  • 80 g of chard/cavolo nero, stems removed, roughly chopped
  • 40g pumpkin seeds, toasted
  • Cress or Rocket leaves
  • 2 large British Lion eggs, soft-boiled

Dressing (optional):

  • 2 tbsp crème fraiche
  • 1 tbsp whole grain mustard
  • ½ lemon, juiced


  1. On a medium size frying pan heat up a tablespoon of olive oil. Fry the cavolo nero/chard for about 5 minutes, stirring occasionally.
  2. In a large mixing bowl, season the cous-cous with salt, pepper and lemon juice. Transfer onto two large plates or bowls.
  3. Top the cous-cous with cavolo nero, diced beetroots, pumpkin seeds and finally soft-boiled eggs and cress.
  4. If you’re after a richer meal use the mustard dressing. Mix all the ingredients together and spoon over the salad.

Without dressing

*ENERGY (kcals) PROTEIN (g) TOTAL FAT (g) SAT. FAT (g) CARBS (g) Salt (g)
435 17.6 20.1 3.5 48.5 0.7

With dressing

*ENERGY (kcals) PROTEIN (g) TOTAL FAT (g) SAT. FAT (g) CARBS (g) Salt (g)
503 18.6 26.9 7.6 49.3 1

Please credit:

For more information please call the British Egg Information Service on 020 7052 8899

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