Instructions: In a large sauce pan, bring the broth to a boil.

Stir constantly and slowly add the eggs in a steady stream.

Continue to stir and cook for about a minute or just until the eggs begin to set(firm up).

Remove from heat, and stir in the couscous.

Cover and let stand 5 minutes.

After 5 minutes stir in the chopped vegetables, green onion and cilantro.

Combine the Italian salad dressing, lemon juice and chili powder, toss with couscous until well mixed.

Season to taste with salt & pepper.

Spoon the salad into 4 containers with tight fitting lids, and then refrigerate.

Makes 4 servings ( 1 1/2 cups/375 ml per serving)

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