Couscous Sharing Salad

April 15, 2015



Serves 2

This is such a healthy and filling lunch that is quick and easy to make. It is also super yummy!


I did most of the measurements for this by eye, but to give you a vague idea..

Couscous 1 1/2 cups,  Green Lentils 1 Cup, Kale 2 Handfuls (cooked), 1 Sweet Potato roughly chopped,  2 Sun Dried Tomatoes roughly chopped, 2 Eggs, Extra virgin olive oil, White wine vinegar and Celery salt.


Firstly, start by cooking your lentils, kale and sweet potato until soft. While they are boiling make your couscous as instructed on the packet, I added some vegetable stock to the boiling water for flavour and place in a serving bowl when it is ready. The kale will cook the fastest, drain and add it to the couscous, followed by the sweet potato and lastly the lentils that may take up to 20 minutes to cook. Bring another pan of water to a simmer for the poached eggs, and add the chopped sun dried tomatoes to the couscous bowl. Poach the eggs when the water is just about at boiling point, for about 2 1/2 mins – I don’t like my eggs too runny! Place the eggs on some kitchen towel to soak off excess water. Before adding them to the salad, mix the couscous, lentils, kale, sweet potato and sun dried tomatoes, followed by a couple of dashes of white wine vinegar, pinch of celery salt (or sea salt), pepper and a drizzle of extra virgin olive oil. Lastly, place the poached eggs delicately on top, and lightly season as before.

You may not want to share this after all!


{ 1 comment… read it below or add one }

Eye See Euphoria April 20, 2015 at 6:57 pm

Yummy =). Thanks for sharing and Happy Monday!

Eye See Euphoria |


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