Place the Couscous (100 gram) into a large bowl. Bring some Full-Fat Coconut Milk (140 milliliter) 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 Mushroom (200 gram).
Chop the Garlic (1 clove).
In a skillet, heat up the Extra-Virgin Olive Oil (1 tablespoon) and the chopped Garlic add the mushrooms, season with Salt and 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 tablespoon) and set aside.
Bring a pot of water to a boil and poach the Egg (2).
Using a fork gently fluff the couscous. Stir in the Coconut Cream (1 tablespoon) and Coconut Oil (1 tablespoon)
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!