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Turkish Apricot, Almond & Egg Couscous

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Prep Time 5 minutes
Cook Time 5 minutes
Course Breakfast
Cuisine Vegetarian
Servings 2
Calories 568 kcal

Ingredients
  

  • 100g Couscous
  • 150ml Boiling Water
  • 40g Dried Apricots chopped
  • 30g Pitted Dates chopped
  • 30g Almonds chopped
  • 40g Green Leaves rinsed & shredded
  • 100g Cucumber rinsed & diced
  • 60g Chevin Goat’s Cheese crumbled
  • 100ml Lemon Yoghurt 80ml yoghurt + 20ml lemon juice
  • 4 Eggs 2 per person – fried to your liking
  • Salt & Pepper to taste

Instructions
 

  • Steam the Couscous
    Place couscous in a bowl and pour over 150ml of boiling water. Cover and let steam for 5–8 minutes until fluffy. Fluff with a fork once done.
  • Prep the Fruit & Veg
    Roughly chop the dried apricots, dates, and almonds. Dice the cucumber and shred the green leaves. Mix all together and set aside.
  • Fry the Eggs
    Heat a non-stick pan with a drizzle of olive oil or a knob of butter. Crack in the eggs and fry on medium-high until whites are crisp and yolks are cooked to your liking. Season with a pinch of salt and pepper.
  • Mix It All Together
    In a large mixing bowl, combine the couscous with the fruit & nut mix, cucumber, and greens. Crumble in the goat’s cheese and mix lightly.
  • Plate & Finish
    Divide onto plates. Top each serving with 2 fried eggs. Drizzle generously with lemon yoghurt. Garnish with extra herbs or seeds if desired.

Notes