Apple, Pecan & Avocado Couscous Bowl with Fried Eggs
A sweet and savoury couscous bowl with crisp apple, toasted pecans, creamy avocado and golden fried eggs - finished with basil and a silky dressing.
Ingredients
Couscous Bowl
- 150 ml couscous
- 100 g peas
- 20 g fresh basil roughly torn
- 2 apples cored and diced
- 80 g mozzarella cheese cubed
- 40 g pecan nuts
- 10 g crispy onion bits
- 1 avocado sliced
- 4 eggs fried
Creamy Dressing
- 30 ml Dijon mustard
- 100 ml Kewpie mayonnaise
- 30 ml honey
Pantry Staples
- Salt and pepper
- 150 ml boiling water
- Olive oil or butter for frying eggs
Instructions
Prepare the couscous
- Place the couscous and peas in a bowl. Pour over the boiling water, season with salt and pepper, cover, and allow to steam for 5–8 minutes until fluffy. Fluff with a fork.
Prepare the dressing
- In a small bowl, whisk together the Dijon mustard, mayonnaise and honey until smooth and creamy.
Assemble the bowl
- In a large bowl combine the couscous mixture, diced apples, mozzarella cubes, pecan nuts, basil and crispy onion bits.
- Drizzle over the creamy dressing and gently toss to combine.
Fry the eggs
- Heat a small pan with olive oil or butter and fry the eggs until the whites are set and the yolks remain golden and slightly runny.
Serve
- Divide the couscous mixture between bowls. Top with sliced avocado and two fried eggs per serving. Finish with a crack of black pepper and an extra drizzle of dressing if desired.
Garden Grub Tip🌿 For extra texture, lightly toast the pecans in a dry pan for 2–3 minutes before adding them to the bowl. It deepens the flavour beautifully.
Notes
