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

Cous-cous salad
  • Serves: 2
  • Prep: 10 mins
  • Cook: 10 mins


  • 150g giant cous-cous, cooked according to instructions on packaging
  • 1/2 lemon juiced
  • Salt
  • Pepper
  • Olive oil
  • 2 beetroots, cooked, diced
  • 80g of chard/cavolo nero, stems removed, roughly chopped
  • 40g pumpkin seeds, toasted
  • Cress or rocket leaves
  • 2 Large British Lion eggs, soft boiled
  • 2 tbsp creme fraiche
  • 1 tbsp whole grain mustard


  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. 
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
503 49.3g 18.6g 26.9g 7.6g 1.0g

Click on the stars to rate this recipe:

4.8 / 5 rating (111 votes)

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