Poached egg sits on top of a bowl of chopped vegetables and lemon wedge, in front of a red box of Tick Tock Original Rooibos tea and glass of water

Tick Tock salad

Tick, tock, tick, tock… let us count the ways this vibrant salad is a gamechanger to the average boring bowl of leaves. Original Rooibos tea-infused couscous (yes, it’s as inspired as it sounds!), lots of herby flavour from mint, spinach, and lemon, plus olives, peppers, and the star of the show: our super boosted eggs. This salad has it all going on!

15 minutes

Serves 2

Nutritional Information

Calories 264
Protein 17.3g
Fat 13g
of which sugars 5.3g
Carbohydrates 18.5g
of which sugars 4.4g


  • 1 Original Rooibos Tick Tock tea bag
  • 100g wholewheat couscous
  • 150g baby spinach, washed
  • 2 Enriched eggs
  • 4 sprigs of mint, leaves picked and finely sliced
  • 1 lemon, zest and juice
  • 2 roasted peppers, roughly sliced
  • 50g feta
  • A handful of black olives, destoned and torn in half


  1. Pour 300ml of boiling water over the Original Rooibos Tick Tock tea bag in a jug. Tip the couscous into a bowl and pour over just enough tea to cover the couscous. Cover the bowl with a plate and leave to one side.
  2. Meanwhile, steam the spinach in a saucepan over a low heat. When wilted, squeeze out any excess water and lightly season.
  3. Poach the eggs in a saucepan of lightly salted boiling water for 2-3 minutes, until the yolks are runny and whites are just set. Remove to a kitchen paper lined plate.
  4. Uncover the couscous, fluff up with a fork and stir through the mint, lemon zest and juice from half the lemon; season. Divide between the bowls.
  5. Add the sliced peppers, spinach and poached eggs to each bowl. Crumble over the feta, black olives and serve with an extra wedge of lemon.

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