Egg and Vegetable Couscous Salad

I usually make this dish for my family for the afternoon tea. Following this recipe, you can easily make this tasty treat in less than 20 minutes. What I really like about this dish is it’s low in fat, high in protein and has good source of fibre, making it a very healthy low calories food choice.

Couscous on its own is a tiny type of pasta that is made from semolina flour. While pasta is best made for a lunch or dinner, couscous is more suitable for a breakfast or afternoon tea.

If you like this quick and easy recipe, you may also like my Simple Cheese Omelette and Semolina Tofu Patties recipes.

Why I love this recipe

• Fewer ingredients. The number of ingredients in this recipe literally fit in the title of this recipe.
• Quick and easy. You can make this healthy dish in less than 20 minutes.
• Versatile. You can play around by swapping any veggies you like.
• Kids friendly. I have found it equally appealing to kids as well.
• Healthy. Very filling to have in the afternoon.

Protein and calories

Couscous on its own is a good source of plant based protein. Combine that with the eggs, you get a bigger range of proteins that help you with your workout recovery.

This simple dish has about 20g of protein and 460 calories per serve. It can be a light breakfast or a modest afternoon tea.

Ingredients needed

• Couscous. Obviously. I have used a regular small grained couscous.
• Eggs. Use whole eggs or equal amount of egg whites if you prefer.
• Broccoli. It the the best one for the couscous salad.
• Capsicum / bell pepper. Best to include in different colours.

How to make Egg and Vegetable Couscous Salad

This is an overview of how to make this recipe. Full ingredients & instructions with step-by-step photos are in the recipe card below.

Preparation

1. Finely chop broccoli and bell pepper making them similar in size. Also slice the garlic into very small pieces.
2. Put couscous in a bowl and add the equal amount of boiling water. Cover it and let it soak for about 5 minutes. While it’s being soaked, move to the next step.

Cooking

1. Stir fry all the veggies in a pan on a medium heat for about 2 minutes.
2. Move all the veggies on one side of the pan. Let the pan heat up again by waiting for about a minute.
3. Scramble the eggs and then mix with the veggies. Season with salt and pepper to your taste.
4. Add the soaked couscous and stir well for about 2 minutes. Turn off the heat and add some ketchup to your taste.
5. Your couscous salad is ready to eat.

Recipe tips

• You can replace broccoli with any veggies that you like. I would suggest green beans, eggplant, zucchini etc.
• Add some sliced mushrooms if you have.
• You can also replace eggs with some leftover BBQ chicken.
• Do not overcook the veggies.
• Bonus recipe: Moroccan Scramble Eggs with Couscous from NZEggs.

Storage instructions

• To store: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• To freeze: Let leftovers cool completely, then store them in a shallow container in the freezer for up to three months. 
• Reheating: Microwave leftovers in 30-second intervals or reheat in a saucepan over medium heat until warm.

Frequently asked questions

Recipe card

Egg and Vegetable Couscous Salad

Quick and easy to make high protein dish that you can have for breakfast, afternoon tea, or after your workout.

5 from 1 vote

Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Breakfast, Main Course, Side Dish

Servings 1

Calories 460 kcal

Ingredients

 

USMetric

 

1x2x3x

• ¼ cup couscous
• 2 egg
• 50 g broccoli
• 50 g capsicum
• 1 tbsp olive oil
• 1 clove garlic
• 1 slice lemon
• 1 tsp oyster sauce
• 1 tsp soy sauce
• 1 tsp ketchup

Instructions

 

• Take broccoli, capsicum, and garlic and slice into small pieces.
  50 g broccoli, 1 clove garlic, 50 g capsicum
  
• Put couscous in a bowl and add the same amount of boiling water. Cover it and let it soak for about 5 minutes. In the meantime, go to the next step.
  
• Heat a medium sized pan and put the olive oil. Then add the garlic, broccoli, and capsicum. Stir for 2 minutes on medium heat.
  50 g broccoli, 50 g capsicum, 1 clove garlic, 1 tbsp olive oil
  
• Pull vegies to a side and then break the eggs on the other side. Wait for about a minute.
  2 egg
  
• Scramble the eggs.
  
• Mix the eggs with the vegies. Add the sauces and mix again. Add some salt and paper to your taste. Feel free to add some chilli flakes for some spiciness.
  1 tsp oyster sauce, 1 tsp soy sauce
  
• Add the soaked couscous and stir for 1 to 2 minutes. After that, turn off the heat and add ketchup and give it a quick stir.
  ¼ cup couscous, 1 tsp ketchup
  
• Now your protein rich couscous is ready. Serve it with a slice of lemon. Enjoy it warm.
  1 slice lemon

Notes

• Do not overcook the veggies as that will make the dish soggy.
• Mix eggs and veggies before the eggs are fully cooked to avoid getting it dry.

Nutrition

Calories: 460kcalProtein: 20gCarbs: 44gFat: 23g

Keyword Protein snack, Quick meal

Tried this recipe?Comment now and let us know!

*Originally published on May 2023 and updated on Jun 2025.