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Breakfast
Couscous Porridge with Mushroom and Poached Egg

14 INGREDIENTS • 8 STEPS • 15MINS

Couscous Porridge with Mushroom and Poached Egg

Recipe
Creamy savoury porridge made with couscous. Healthy and high protein way to start the day!
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Creamy savoury porridge made with couscous. Healthy and high protein way to start the day!
author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/

15MINS

Total Time

$3.99

Cost Per Serving

Ingredients

Servings
2
us / metric
Couscous
1/2 cup
Couscous
Full-Fat Coconut Milk
1/2 cup
Full-Fat Coconut Milk
or Any Other Milk You Fancy
Coconut Cream
1 Tbsp
Coconut Cream
Mushroom
2 cups
Mushrooms
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Garlic
1 clove
Garlic
Red Wine
4 Tbsp
Red Wine
Fresh Parsley
1 Tbsp
Fresh Parsley, chopped
Egg
2

Sponsored

Eggland's Best Classic Eggs
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Alfalfa Sprouts
to taste
Alfalfa Sprouts
Coconut Oil
1 Tbsp
Coconut Oil, melted
Black and White Sesame Seeds
to taste
Black and White Sesame Seeds
optional

Nutrition Per Serving

VIEW ALL
Calories
463
Fat
20.9 g
Protein
15.3 g
Carbs
48.1 g
Love This Recipe?
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Couscous Porridge with Mushroom and Poached Egg
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author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/

Author's Notes

You can sauté the mushroom, poach the egg and prepare the couscous the night before, so in the morning all you have to do is warm up the couscous in your microwave, stir in the cream and coconut oil, top it off with the remaining ingredients and there you have breakfast ready in 2 min!

Cooking Instructions

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step 1
Place the Couscous (1/2 cup) into a large bowl. Bring some Full-Fat Coconut Milk (1/2 cup) to boil and pour it into the bowl with the couscous. Cover with a lid and let is stand for 5-10 min (depending on package instructions).
step 1 Place the Couscous (1/2 cup) into a large bowl. Bring some Full-Fat Coconut Milk (1/2 cup) to boil and pour it into the bowl with the couscous. Cover with a lid and let is stand for 5-10 min (depending on package instructions).
step 2
Meanwhile wash and chop up the Mushrooms (2 cups).
step 3
Chop the Garlic (1 clove).
step 4
In a skillet, heat up the Extra-Virgin Olive Oil (1 Tbsp) and the chopped Garlic add the mushrooms, season with Salt (to taste) and Ground Black Pepper (to taste), and cook on medium-high for about 10 min, or until mushrooms start to soften.
step 4 In a skillet, heat up the Extra-Virgin Olive Oil (1 Tbsp) and the chopped Garlic add the mushrooms, season with Salt (to taste) and Ground Black Pepper (to taste), and cook on medium-high for about 10 min, or until mushrooms start to soften.
step 5
Pour in the Red Wine (4 Tbsp) and let it evaporate. Turn off the heat, stir in Fresh Parsley (1 Tbsp) and set aside.
step 6
Bring a pot of water to a boil and poach the Eggland's Best Classic Eggs (2).
step 7
Using a fork gently fluff the couscous. Stir in the Coconut Cream (1 Tbsp) and Coconut Oil (1 Tbsp)
step 7 Using a fork gently fluff the couscous. Stir in the Coconut Cream (1 Tbsp) and Coconut Oil (1 Tbsp)
step 8
Divide the couscous into 2 medium size bows, top it off with the sautéed mushrooms, one poached egg and some Alfalfa Sprouts (to taste) Sprinkle with some Black and White Sesame Seeds (to taste) if you fancy!
step 8 Divide the couscous into 2 medium size bows, top it off with the sautéed mushrooms, one poached egg and some Alfalfa Sprouts (to taste) Sprinkle with some Black and White Sesame Seeds (to taste) if you fancy!

Tags

Breakfast
Dairy-Free
Brunch
Healthy
Shellfish-Free
Mushrooms
Vegetarian
Quick & Easy
Mediterranean
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