RecipesMagazine
×

Sautéed Escarole with Toasted Pearl Couscous and Poached Eggs

5
4
3
2
1
Sautéed Escarole with Toasted Pearl Couscous and Poached Eggs

Sautéed Escarole with Toasted Pearl Couscous and Poached Eggs

Sautéed Escarole with Toasted Pearl Couscous and Poached Eggs might be just the main course you are searching for. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 601 calories, 25g of protein, and 32g of fat. Head to the store and pick up kosher salt, olive oil, fregola sarda, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

1
Toast couscous in 1 tbsp. oil in a medium saucepan over medium heat, stirring occasionally, until mostly golden, 7 to 8 minutes (if using fregola, omit oil and toasting).
Ingredients you will need
CouscousCouscous
FregulaFregula
ToastToast
Cooking OilCooking Oil
Equipment you will use
Sauce PanSauce Pan
2
Add 1/4 tsp. salt and 2 cups water (and fregola, if using); bring to a boil. Cover, reduce heat, and simmer until barely tender, 8 to 10 minutes.
Ingredients you will need
FregulaFregula
WaterWater
SaltSalt
3
Drain.
4
Cook garlic in remaining 1/4 cup oil in a large frying pan over medium heat until softened but still pale, 2 to 3 minutes.
Ingredients you will need
GarlicGarlic
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
5
Add escarole and cook until it begins to wilt, 2 to 3 minutes.
Ingredients you will need
EscaroleEscarole
6
Add couscous and stir to coat, then add broth and 1/2 tsp. pepper and cook 2 to 3 minutes more. Season with about 1/4 tsp. salt and pepper to taste and keep warm.
Ingredients you will need
Salt And PepperSalt And Pepper
CouscousCouscous
PepperPepper
BrothBroth
7
Fill saucepan used for couscous three-quarters full of water, add vinegar, and cook over high heat until bubbles barely break the surface. Reduce heat to medium-low. Crack eggs into water and give water a gentle stir to ensure eggs aren't sticking to pan. Cook 3 minutes for runny yolks. With a slotted spoon, transfer eggs to paper towels.
Ingredients you will need
CouscousCouscous
VinegarVinegar
WaterWater
Egg YolkEgg Yolk
EggEgg
Equipment you will use
Slotted SpoonSlotted Spoon
Paper TowelsPaper Towels
Sauce PanSauce Pan
Frying PanFrying Pan
8
Sprinkle with about 1/4 tsp. salt and pepper to taste.
Ingredients you will need
Salt And PepperSalt And Pepper
9
Divide escarole mixture among 4 soup plates and set an egg on each.
Ingredients you will need
EscaroleEscarole
SoupSoup
EggEgg
10
Drizzle with more oil and sprinkle with parmesan.
Ingredients you will need
ParmesanParmesan
Cooking OilCooking Oil
11
*Buy fregola sarda from markethallfoods.com or at gourmet grocery stores. Look for duck eggs at Asian and farmers' markets.
Ingredients you will need
FregulaFregula
Duck EggsDuck Eggs
DifficultyHard
Ready In40 m.
Servings4
Health Score17
Dish TypesLunchMain CourseMain DishDinner
Related recipes
Coconut Cake
Fancy Pimento Cheese
Baked Three-Cheese Ziti
Baked Corn
Magazine
This website uses cookies
We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website.
Ok