Buddha Bowl with Couscous and Feta

Hard boil quail eggs in 3 minutes.

Prepare couscous according to package directions.

Slice radishes, celery and avocado, cut cocktail tomatoes in half. Wash arugula.

For the dressing, mix olive oil, balsamic vinegar, lemon juice, salt and pepper.

Place the arugula in a bowl. Arrange the couscous, vegetables and eggs on top. Pour the dressing on top and crumble the feta over the finished Buddha Bowl.

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