Israeli Couscous Breakfast Salad with Spinach Cucumber Dressing

I’m incredibly lucky because I live across from the beach. I can see the water out my dining room window and back door. Yesterday Brett, our friend Emma and I all walked over for a swim! It was gorgeous out and it was just windy enough that there were waves to play in. I’m pretty sure we all felt like we went back in time to when we were little kids. I always forget how much fun it is to play in the water until I do it again. I admit, most of the time I go to the beach and I don’t even get in the water! I walk along the sand, have picnics and collect shells. But I feel like I need a lot more beach visits where I get my hair wet! We did also have a little picnic too though. I made shrimp and vermicelli spring rolls, and tzatziki that we ate with naan bread. We had to get up and move pretty quickly at one point cause water started trickling near our toes. The tide was coming in quick because it was the evening when we went (around 4:30pm). But nonetheless we had a great time!

One of the great things about living across from the water, is I have that great view to enjoy with every breakfast! This one included! The sun brings in the best lighting in my dining room window, perfect for snapping some beautiful shots before I dig in. Then I enjoy my meal while watching the beautiful waves and blue skies.

I loved every bite of this breakfast. It was SO good. I loved the combination of creamy avocado and egg yolks with the tangy spinach cucumber yogurt dressing. They all balanced each other out so well. And israeli couscous is one of my new favorite things.

I find I get the most energy that lasts all day when I include eggs in my breakfast. They also keep me full, longer and I don’t find myself craving snacks inbetween meals. With the right foods it’s easy to stay away from snacking and unhealthy cravings! Just fill yourself up with healthy, filling foods every meal and you’re already on the right track šŸ™‚


Israeli Couscous Breakfast Salad with Spinach Cucumber Dressing

  • Prep Time: 10m
  • Cook Time: 10m
  • Total Time: 20m
  • Serves: 1
  • Yield: 1 salad plate

Ingredients

  • 1 tbsp. olive oil
  • 1 avocado
  • pinch of salt & pepper
  • 1/8 c milk
  • 1/2 c spinach
  • 1 tbsp. grated parmesan cheese
  • 1/4 c plain greek yogurt
  • 1 tsp. hellmann's real mayonnaise
  • 1/4 c diced cucumber
  • 2 large eggs
  • 1 c water
  • 1/2 c Israeli couscous
  • 1 lemon

Directions

  1. In a medium pot, bring 1 tablespoon of oil to medium heat. Pour in the couscous and stir to coat with oil. Cook for 2 minutes, until the couscous starts to smell and look toasted.
  2. Pour in 1 cup of water and bring to a boil.
  3. Once boiling, decrease the heat to a simmer and cover. Cook for 8-10 minutes. Drain if any water remains.
  4. While that's cooking, boil your eggs for 6 minutes.
  5. Blend the cucumber, mayo, greek yogurt, parmesan, spinach, milk and salt & pepper.
  6. Slice your avocado and squeeze fresh lemon on them. Sprinkle with salt & pepper.
  7. Place the couscous on the plate first.
  8. Drizzle the spinach cucumber dressing.
  9. Lay down your avocado, pouring more dressing as desired. Lastly place your eggs and cut them in half to let the yolk run out.
  10. Pepper your eggs.
  11. Serve immediately and enjoy!

If you make this recipe, Iā€™d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


 



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