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Annika Panikker

Guest Blogger

Let This Dressed-Up Egg Salad Recipe Fix Your Mid-Week Dinner Crisis

  • JWB Post
  •  November 10, 2016


A dressed-up version of the classic egg salad which is packed with protein, fiber, vitamins and minerals.

Exhausted? Bored? Not in the mood to cook? Least of all a salad?!!?

This mighty power packed salad woke up my senses and kicked the fatigue out of my body. My get well salad is a burst full of flavor and texture. Make this for guests at lunch or for a movie night in.

There are variations of this salad; instead of couscous, you could use quinoa, barley or even buckwheat. The eggs don’t need to be boiled; they could be poached. You could also add grilled chicken breast or a pan fried steak. A bit of fresh fruit like pineapple or even figs would be great instead of the dates and apricots. Use a mix of nuts that you usually have at home. Or, better yet, if you’re feeling indulgent, some homemade croutons and good old Parmesan shavings would blow this salad out of the park. This would feed four people comfortably.

Give it a try and get creative!  


For the Salad:

  • 4 eggs
  • 1/2 cup couscous
  • 1 bunch of spinach
  • 1 small onion, finely sliced
  • 1 medium tomato, finely sliced
  • 1 medium cucumber, finely sliced
  • 5 tbsp coriander, roughly chopped
  • A handful of pomegranate seeds
  • Medjool Dates pitted and chopped
  • 1/4 cup walnuts, cashews, almonds, roughly chopped
  • 1 lime
  • 1 tsp coriander powder
  • 1 tsp ginger powder
  • 1 tsp All Spice
  • Salt
  • 1 tsp pepper 

For the Dressing

  • 1 tsp mustard
  • 3 tbsp Balsamic vinegar
  • 5 tbsp virgin olive oil
  • Salt
  • Pepper
  • 1 tsp Honey
  • 1 tspHot sauce


  • To make the dressing, put all the ingredients into a small lidded bottle, seal tight and shake it. Once emulsified, set aside.
  • Place eggs in a saucepan of boiling water. For medium size eggs, boil for 9-11 mins. Once done, run under cool water and peel the shell. Halve the eggs, season them with salt and pepper and set aside.
  • In a bowl, mix the couscous and all the dry spice powders together with a fork. Pour over boiling water, just a little more than the couscous. Cover with a cling film and set aside for 3 mins. After 3 mins, take out the cling film and using a fork fluff up the prepared couscous.
  • In the same water, the eggs were boiled, blanch the spinach for a min and immediately immerse in ice cold water. Once cooled down, strain excess water, chop roughly and set aside.
  • In a large bowl mix the tomatoes, onions, cucumbers, dates, coriander, most of the nuts and lime. Using your hands mix all the ingredients well. 
  • Add the cooked couscous and blanched the spinach and mix well. Place the halved eggs over the top in a circle around the salad.
  • Garnish with pomegranate seeds and nuts. 
  • Drizzle over with the salad dressing. Done and dusted. Enjoy with a cup of Chrysanthemum tea.

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