Lemon Couscous Salad with Poached Egg
Prep:  10 Mins
Cook:  10 Mins
Serves:  4
Average: 4.3 (4 votes)
Difficulty:
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Saved:
651
Recipe by: Australian Eggs
Make a lemon cous cous salad recipe with a poached egg for a healthy lunch idea that is perfect for meal prepping.
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Lemon Couscous Salad with Poached Egg
Ingredients:
Lemon Couscous Salad
Method:
Lemon Couscous Salad
  1. Place the chicken stock into a saucepan, cover and bring to the boil. Add the couscous, stir once. Turn off the heat and stand, tightly covered, for 5 minutes
  2. Transfer to a large bowl, stir in the rind, juice and oil, and fluff up the grains with a fork. Set aside to cool, stirring occasionally
  3. Place the broadbeans into a sieve under running water to loosen the skins. Pinch a hole in each skin, and slip the bean out.
  4. Put the asparagus and broad beans into a heatproof bowl, and cover with boiling water. Stand for 3 minutes, then drain and refresh under cold running water. Drain well
  5. Combine the asparagus, broadbeans and rocket with the couscous
  6. Heat about 5cm water in a large saucepan or deep frying pan. Bring to a simmer. Carefully crack the eggs into a cup, then slide into the water. Cook for 3 minutes, until the whites have set
  7. Divide the couscous between serving plates, and top with a poached egg. Sprinkle with mint and freshly ground black pepper
Tips & Hints:
  • If you want to use fresh broadbeans, you will need about 500g. Open the bean pods and pull out the beans. Pierce the end of the greyish skin on each bean with your thumbnail, and slip the bright green bean out. Blanch as directed.
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