Vegetable Couscous with Poached Egg

18:14:00 Unknown 0 Comments

4 eggs
250g of couscous
400 ml of boiling water
stock, as per instruction on packet
1 large bunch of fresh coriander (cilantro)
1 red pepper
a handful of edamame (soy beans)
2 avocados
1 chilli
vinegar (any kind)
salt and pepper
juice of 2 limes

Preparation 

1. Pour the boiling water over the couscous. Make sure to use a heatproof bowl. Set aside.
2. Add a dash of vinegar into a pot of steadily simmering water. Video demonstration.
3. Crack each egg into an individual cup or ramekin. 
4. Create a whirlpool in the pot using a utensil (like a wooden spoon). 
5. Slowly tip the egg into the pot. Cook for 3 minutes. 
6. Remove egg using a slotted spoon and set it aside on some kitchen roll to drain off the water. Repeat for each egg. 
7. Meanwhile, chop the chilli, red pepper and coriander leaves. Set the coriander aside. 
8. Fluff up the couscous, add the edamame, chilli and red pepper. Combine. 
9. Chop the avocado into chunky pieces and add to the couscous. You can add them earlier, but I add them last to stop them being mushed. 
10. Make sure to season the couscous with salt and pepper. 
11. Juice some lime on top and sprinkle over the fresh coriander leaves. 
12. Top the couscous with your poached eggs. 
13. Drizzle with some extra virgin olive oil or chilli oil. 
14. Enjoy!