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RECIPE
14 INGREDIENTS 8 STEPS 15min

Couscous Porridge with Mushroom and Poached Egg

Creamy savoury porridge made with couscous. Healthy and high protein way to start the day!
Couscous Porridge with Mushroom and Poached Egg Recipe | SideChef
Creamy savoury porridge made with couscous. Healthy and high protein way to start the day!
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
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Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
15min
Total Time
$3.99
Cost Per Serving

Ingredients

Servings
2
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
1/4 cup
Red Wine
1 Tbsp
Fresh Parsley , chopped
to taste
to taste
Alfalfa Sprouts
1 Tbsp
Coconut Oil , melted
to taste
Black and White Sesame Seeds
(optional)
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
598
FAT
22.9 g
PROTEIN
15.1 g
CARBS
77.6 g

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 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!
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Nutrition Per Serving
Calories
598
% Daily Value*
Fat
22.9 g
29%
Saturated Fat
12.0 g
60%
Trans Fat
0.0 g
--
Cholesterol
183.0 mg
61%
Carbohydrates
77.6 g
28%
Fiber
3.9 g
14%
Sugars
35.9 g
--
Protein
15.1 g
30%
Sodium
177.5 mg
8%
Vitamin D
1.3 µg
6%
Calcium
49.6 mg
4%
Iron
2.0 mg
11%
Potassium
580.4 mg
12%
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