Couscous Porridge with Mushroom and Poached Egg

Recipe

14 INGREDIENTS • 8 STEPS • 15MINS

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

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The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Creamy savoury porridge made with couscous. Healthy and high protein way to start the day!

15MINS

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

2

to taste

to taste

Ground Black Pepper

to taste

Alfalfa Sprouts

1 Tbsp

Coconut Oil, melted

to taste

Black and White Sesame Seeds

optional

Nutrition Per Serving

VIEW ALL

Calories

463

Fat

20.9 g

Protein

15.3 g

Carbs

48.1 g

Couscous Porridge with Mushroom and Poached Egg

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

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 InstructionsHide 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 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 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 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!

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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