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RECIPE
13 INGREDIENTS8 STEPS15MIN

Couscous Porridge with Mushroom and Poached Egg

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Creamy savoury porridge made with couscous. Healthy and high protein way to start the day!
15MIN
Total Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1/2 cup
Couscous
1/2 cup
Full-Fat Coconut Milk
or Any Other Milk You Fancy
1 Tbsp
Coconut Cream
7 oz
Mushrooms
1 Tbsp
Extra-Virgin Olive Oil
1 clove
1/4 cup
Red Wine
1 Tbsp
Fresh Parsley , chopped
to taste
Salt and Pepper
to taste
Alfalfa Sprouts
1 Tbsp
Coconut Oil , melted
to taste
Black and White Sesame Seeds
(optional)

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Nutrition Per Serving

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CALORIES
601
FAT
22.9 g
PROTEIN
15.3 g
CARBS
78.3 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 (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).
Step 2
Meanwhile wash and chop up the Mushroom (200 gram).
Step 3
Chop the Garlic (1 clove).
Step 4
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.
Step 5
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.
Step 6
Bring a pot of water to a boil and poach the Egg (2).
Step 7
Using a fork gently fluff the couscous. Stir in the Coconut Cream (1 tablespoon) and Coconut Oil (1 tablespoon)
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
601
% Daily Value*
Fat
22.9 g
29%
Saturated Fat
12.0 g
60%
Trans Fat
0.0 g
--
Cholesterol
183.0 mg
61%
Carbohydrates
78.3 g
28%
Fiber
3.9 g
14%
Sugars
35.9 g
--
Protein
15.3 g
31%
Sodium
177.8 mg
8%
Vitamin D
1.3 µg
6%
Calcium
53.2 mg
4%
Iron
2.0 mg
11%
Potassium
588.4 mg
13%
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