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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).
Meanwhile wash and chop up the
Mushrooms (2 cups)
Garlic (1 clove)
In a skillet, heat up the
Extra-Virgin Olive Oil (1 Tbsp)
and the chopped Garlic add the mushrooms, season with
Salt (to taste)
Ground Black Pepper (to taste)
, and cook on medium-high for about 10 min, or until mushrooms start to soften.
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.
Bring a pot of water to a boil and poach the
Using a fork gently fluff the couscous. Stir in the
Coconut Cream (1 Tbsp)
Coconut Oil (1 Tbsp)
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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