Israeli Couscous Breakfast Salad with Spinach Cucumber Dressing

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


  • 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


  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!

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