Eggs: 100g (2 medium), Smoked salmon: 60g (2 oz), Couscous (dry): 40g (1/4 cup), Avocado: 50g (1/2 small), Cucumber: 50g (1/3 medium, diced), Cherry tomatoes: 50g (5-6, halved), Red onion: 20g (2 tbsp, thinly sliced), Capers: 5g (1 tsp), Greek yogurt: 30g (2 tbsp), Lemon juice: 5ml (1 tsp), Fresh dill: 2.5g (1 tsp, chopped or dried 1g), Olive oil: 5ml (1 tsp), Salt amd Black pepper: to taste
1. Prepare 40g couscous according to the package instructions. Fluff with a fork and let cool slightly. 2. Bring a small pot of water to a gentle simmer. Carefully add 2 eggs and cook for 6-7 minutes for soft-boiled eggs. 3. Transfer the eggs to a cold water bath to stop the cooking process. Once cooled, peel and slice the eggs. 4. In a small bowl, mix 30g Greek yogurt with 2.5g chopped dill, salt, and black pepper. 5. In a serving bowl, arrange the cooked couscous, 60g smoked salmon, 50g diced cucumber, 50g halved cherry tomatoes, 20g sliced red onion, and 50g sliced avocado. 6. Place the sliced eggs on top. 7. Drizzle with 5ml olive oil and 5ml lemon juice. 8. Sprinkle with 5g capers and additional fresh dill if desired. 9. Serve with the dill yogurt sauce on the side or dolloped on top.
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