Couscous is a simple yet special dish that you can prepare in no time with just a few ingredients. This recipe combines fresh vegetables and fluffy couscous, topped with a soft-boiled egg and fresh coriander. It’s an ideal choice for a light lunch or dinner!
Preparing the Ingredients:
I chop the vegetables immediately after purchase and store them in the fridge for quick use.
Tomato: The Avignon variety, about the size of a cereal bowl.
Carrot: Pre-shaved into thin slices using a peeler.
Bell pepper and olives: Diced into small pieces, ready to go.
Cooking the Couscous:
Place 1 cup of couscous in a soup bowl.
Add 1 cup of warm water and a pinch of chopped mint.
Cover the couscous with the bowl of vegetables upside down, which acts as a lid and helps with steaming.
After 5 minutes, when the couscous has absorbed the water, remove the lid.
Egg and Serving:
Boil a pot of water, using 1 deciliter for the couscous.
Cook an egg in the remaining salted water for 5 minutes while the couscous softens.
Garnish with fresh coriander and a drizzle of olive oil before serving.
Served on my new tablecloth – simply perfect! 😊 November 11, 2024, Sunday
