Egg-cellent Couscous & Lentil Energy Bowl

A fresh and filling lunch or dinner that comes together in minutes.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1 cup / 250 ml	cooked regular or whole-wheat couscous
1/2 cup / 125 ml	cooked lentils
1/2 cup / 125 ml	baby kale
1/4 cup / 60 ml	shredded carrot
1/4 cup / 60 ml	diced tomatoes
1 package / 84 g	EGGS2go! Omega 3 Hard Boiled Snack Pack, quartered
2 tbsp / 30 ml	balsamic vinaigrette (or to taste)
	torn fresh basil
	crumbled goat cheese

Arrange couscous in a serving bowl; top with lentils, kale, carrot, tomatoes and quartered hard-boiled eggs.
Drizzle with vinaigrette and garnish with basil and crumbled goat cheese.

Replace the balsamic vinaigrette with Italian-style dressing.
Couscous can be replaced with cooked quinoa, barley, farro or rice.
For a lunchtime make ahead: layer the ingredients into a re-sealable container or Mason jar in the order given. Refrigerate for up to 2 days.

This recipe was made with:

These plain Omega 3 eggs are hard cooked and peeled for you – it’s the ultimate in nutrition and convenience.

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Hard cooked eggs are popular in potato salad but they also pair well with mixed greens, pasta and grain based salads too.