Spinach couscous salad with egg

Name: spinach couscous salad with egg
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 6 outdoor eggs; 200 g frozen garden peas; 250 ml tap water; 6 el extra virgin olive oil; 250 g couscous; 25 g almond shavings; 300 g fresh spinach; 2 shallot; 1 lemon

Salad of couscous with spinach, egg, garden peas, shallot, lemon and almond shavings

Ingredients

Directions

Boil the eggs in 8 minutes just hard.
Boil the peas in water with salt in 4 minutes until al dente.
Bring the water with the oil to a boil in a pan. Remove the pan from the heat and add the couscous. Let cover for 2 minutes.
Roast the almond shavings in a frying pan without oil or butter in 3 min. Golden brown. Let cool on a plate.
Cut the spinach coarse and cut the shallot. Squeeze out the lemon.
Stir the couscous with a fork.
Mix the spinach with the shallot, the lemon juice and the rest of the oil. Spoon the peas and couscous. Season with pepper and salt.
Peel and cut the eggs coarsely.
Put the couscous salad on the plates. Divide the egg and sprinkle with the almond shavings.