During shows, my assistant and I encounter leftover items that we do not want to throw out. During the Siouxland Renaissance Festival in 2006, we encountered post-breakfast issue of having leftover hard boiled eggs and rice porridge. By combining them with chickpeas (garbanzo beans), spices, and other vegetables, we came up with this tasty dish that tastes great served with some pita bread.
This past weekend at the Minnesota Renaissance Festival, we altered this traditional recipe and used leftover couscous instead and it was a favorite!
This dish is especially good made in bulk and used for lunches at work. It’s cost effective, healthy, and tasty. Enjoy!
6 hard boiled eggs, peeled and sliced into disks
1 cup of chickpeas/garbanzo beans
2 cups of cousous (as in photo)
3 green onions or 1 large leek, diced or 1/2 red onion or 2 shallots
6 cloves of garlic, minced
2 – 1/2 TB yellow curry powder
1 TB cumin
1/2 tsp cinnamon
1/2 tsp of sesame or olive oil
2 TB cilantro
Kosher salt and black pepper to taste
* A dried pepper powder may be added if you need more spiciness.
Blend all together in a single bowl wooden or ceramic. Let sit for an hour and stir again. Serve in some pita bread. DO NOT PREPARE THIS RECIPE IN A METAL BOWL!! The metal bowl will affect the flavor of the salad.
It should be a very mild curried egg salad. If you require more spice, feel free to add peppers or chili oil at will. I encourage experimentation.