Arugula, Egg, & Tomato Couscous Salad

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients:

• 5 large eggs – boiled and cut into quarters
• 1 cup fresh Arugula
• 2 Campari Tomatoes – cut in quarters
• 1 cup Couscous – follow package for cooking instructions
• 1/4 red onion – finely shaved

Directions:

1. Use a sharp object like a thumbtack to puncture a hole in the round end of the egg, where the air chamber is. This technique allows you to release pressure inside of the egg, so the shell won’t crack.
2. Let eggs cook in a very gentle boil for 10 minutes. They should not boil at too high a temperature, otherwise the the egg white will be tough, and the inside green and rubbery.
3. After the eggs have simmered, pour out the hot liquid, and shake the pan to crackle the shells.
4. Submerge eggs in an ice water bath for 5-10 minutes or enough time to allow the eggs to cool completely.
5. Peel the egg under a stream of water which makes it easier to peel away the egg’s thin outer membrane.
6. Slice eggs into quarters. Place the couscous on the plate and add the tomatoes, arugula and red onion. Add the boiled eggs throughout the plate. Dress with your favorite vinaigrette and season with salt and pepper.Enjoy!