Couscous Porridge with Mushroom and Poached Egg

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1/2 cup

Couscous

1/2 cup

Full-Fat Coconut Milk

or Any Other Milk You Fancy

1 Tbsp

Coconut Cream

2 cups

Mushrooms

1 Tbsp

Extra-Virgin Olive Oil

1 clove

Garlic

1/4 cup

Red Wine

1 Tbsp

Fresh Parsley , chopped

2

Eggs

to taste

Salt

to taste

Ground Black Pepper

to taste

Alfalfa Sprouts

1 Tbsp

Coconut Oil , melted

to taste

Black and White Sesame Seeds

(optional)

Cooking Instructions

HIDE IMAGES

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 5

Pour in the Red Wine (1/4 cup) 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 Eggs (2) .

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!