Name: Couscous Bowls with Herbs, Soft-Boiled Eggs and Marinated Vegetables
Prep time: 35 min
Cook time: 12 min
Total time: 47 min
Yield: 2 serving(s)
Ingredients: 1/2 cup (125 ml) water; 1/2 cup (100 g) couscous; 3 tbsp pomegranate seeds; 1/2 cup (15 g) flat-leaf parsley leaves, finely chopped; 2 tbsp chives, finely chopped; 2 tbsp (30 ml) pomegranate za’atar dressing, plus more for serving; 1/4 cup (60 ml) water; 1 tbsp (15 ml) honey; 1 tbsp (15 ml) white wine vinegar; 1 large carrot, cut into long ribbons with a vegetable peeler; 4 radishes, quartered; 3 eggs; 3 cups (60 g) mesclun lettuce; 2 tbsp pumpkin seeds

Preparation

Couscous
- In a pot, bring the water to a boil. Remove from the heat and add the couscous. Cover and let sit for 5 minutes. Fluff the grains of couscous with a fork. Transfer to a bowl. Refrigerate for 15 minutes.
- Add the remaining ingredients to the bowl of couscous. Season with salt and pepper. Mix well.
Bowls
- Meanwhile, in a small glass bowl, combine the water, honey and vinegar. Heat in the microwave oven for 15 seconds. Stir until the honey has dissolved. Season with salt.
- Add the carrot ribbons and radish wedges to the bowl with the honey marinade. Let marinate for 10 minutes, stirring a few times. Drain.
- Meanwhile, in a pot of simmering water, delicately lower the eggs using a slotted spoon. Cook for 7 minutes. Drain the eggs and fill the pot with cold water. Return the eggs to the pot and let cool for 5 minutes. Peel the eggs under cold running water. Compost the shells. On a work surface, cut the eggs in half lengthwise.
- Divide the lettuce between two bowls. Place the couscous mixture at the centre of the bowls. Top with the carrot ribbons rolled into rosettes, the radishes and eggs. Sprinkle with the pumpkin seeds. Drizzle with more dressing, to taste.

Couscous Bowls with Herbs, Soft-Boiled Eggs and Marinated Vegetables

Categories

Ingredients

Couscous

Bowls

Preparation

Couscous

Bowls

Personal Note