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    Crab, egg & watercress salad

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    Crab, egg & watercress salad

    • Low Fat
    • Total time: 15 minutes

    Serves: 2


    150g Waitrose Love Life Giant Wholewheat Couscous
    100g bag watercress, thick stalks removed
    4 salad onions, sliced
    3 medium essential Waitrose Eggs
    100g white crab meat
    1 tbsp horseradish sauce
    2 tbsp fat free natural yogurt
    1 tbsp cider vinegar


    1. Cook the couscous in boiling water for 6-8 minutes until tender. Drain, rinse under cold water and mix with the watercress and salad onions then divide between 2 plates.

    2. Meanwhile, place the eggs in a small saucepan and cover with cold water, bring to the boil and simmer for 3 minutes, drain and run under cold water. Peel and halve and place on top of the salad. Sprinkle the crab meat over the top.

    3. Mix together the horseradish, yogurt and vinegar, season and drizzle all over the salad. 

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