Couscous Egg Salad

11⁄4 cups water
11⁄4 teaspoons dried mint leaves
1⁄2 teaspoon salt
1 cup uncooked couscous
1⁄2 cup chopped, firmly packed spinach
1⁄4 cup diced celery
1⁄4 cup diced red onion
1  11-ounce can mandarin oranges, drained, juice reserved
1⁄4 cup honey mustard vinaigrette salad dressing
1⁄4 teaspoon pepper
4 hard-cooked eggs, quartered lengthwise
Spinach or lettuce leaves (optional)

In a medium saucepan over high heat, heat water, mint and salt to a boil. Stir in couscous. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork. Stir in spinach, celery, onion and oranges.

In a small bowl, whisk 1⁄4 cup of reserved orange juice, dressing and pepper until thoroughly blended. Pour over couscous mixture. Stir until well blended. Add eggs and lightly toss until evenly coated with dressing.

To serve, spoon 1 cup of salad over a bed of spinach or lettuce leaves, if desired.

Makes 4 servings.

Nutritional information per serving: 311 calories; 13 g protein; 213 mg cholesterol; 51 g carbohydrates; 428 mg sodium; 6 g fat.

Recipe from: Nebraska Department of Agriculture; Poultry and Egg Division