• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit http://www.microsoft.com/windows/ie/ to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Lemon Couscous Salad

Lemon Couscous Salad



  • 1 1/4 cups reduced salt chicken or vegetable stock
  • 1 cup couscous
  • 2 tsp finely grated lemon rind
  • 2 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 1/2 cups frozen broad beans
  • 1 bunch asparagus, halved lengthways and crossways
  • 60g baby rocket leaves
  • 4 eggs
  • 2 tbs shredded mint leaves


  1. Place the chicken stock into a saucepan, cover and bring to the boil. Add the couscous, stir once. Turn off the heat and stand, tightly covered, for 5 minutes. Transfer to a large bowl, stir in the rind, juice and oil, and fluff up the grains with a fork. Set aside to cool, stirring occasionally.
  2. Place the broadbeans into a sieve under running water to loosen the skins. Pinch a hole in each skin, and slip the bean out. Put the asparagus and broad beans into a heatproof bowl, and cover with boiling water. Stand for 3 minutes, then drain and refresh under cold running water. Drain well. Combine the asparagus, broadbeans and rocket with the couscous.
  3. Heat about 5cm water in a large saucepan or deep frying pan. Bring to a simmer. Carefully crack the eggs into a cup, then slide into the water. Cook for 3 minutes, until the whites have set. Divide the couscous between serving plates, and top with a poached egg. Sprinkle with mint and freshly ground black pepper.


If you want to use fresh broadbeans, you will need about 500g. Open the bean pods and pull out the beans. Pierce the end of the greyish skin on each bean with your thumbnail, and slip the bright green bean out. Blanch as directed.

Nutritional Information

  • Serving size 304g
  • Energy 1380kJ 330kcal
  • Protein 19.2g
  • Total fat 9.6g
  • Saturated fat 2g
  • Carbs (total) 36.8g
  • Carbs (sugar) 3.1g
  • Sodium 291mg
  • Fibre 8.4g

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people