Tabbouli Egg Salad

When we have our family gatherings everyone is known for bringing their specialty.
The Tabbouli Egg Salad is my cousin Charlene's recipe.

• 1 cup chicken broth
• 4 eggs, slightly beaten
• 1 cup couscous
• 2 cups chopped mixed fresh veggies (tomato, cucumber,grated carrot and broccoli)
• 1 green onion or 1/4 cup chopped chives
• 2 tbsp chopped fresh cilantro, mint or parsley
• 1/2 cup Italian salad dressing
• 3 tbsp lime juice, fresh with grated lime peel (peel is optional)
• 1 tsp chili powder ( I usually do more and taste as I add and mix)
• Salt and pepper to taste

1. In a sauce pan bring broth to a boil and slowly add eggs while whisking. Cook until eggs are set.
2. Remove from heat and stir in couscous – let stand 5 minutes.
3. Combine remaining ingredients and toss with couscous mixture
4. Refrigerate covered.
5. To make this a gluten free dish, it can easily be made with 2 cups cooked Rice, or 2 cups of cooked quinoa instead of couscous.

This is such a light tasting and refreshing salad, that I don't wait to serve this only in the summer. Sometimes I like to make cold salads for Sunday lunch, so that after church, all we have to do is dig in! This is so good, I always double the recipe.