Couscous Bowls with Herbs, Soft-Boiled Eggs and Marinated Vegetables
When creating a dazzling power bowl, it’s all in the details. Marinate carrot ribbons and radishes for a few minutes in vinegar and honey. These crunchy veggies will gain a nice acidity, which pairs wonderfully with the zaatar and pomegranate dressing. Enhance the couscous with lots of parsley, chives and pomegranate seeds, as well as […]
Ingredients
- 1/2 cup (125 ml) water
- 1/2 cup (100 g) couscous
- 3 tbsp pomegranate seeds
- 1/2 cup (15 g) flat-leaf parsley leaves, finely chopped
- 2 tbsp chives, finely chopped
- 2 tbsp (30 ml) pomegranate za’atar dressing, plus more for serving
- 1/4 cup (60 ml) water
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) white wine vinegar
- 1 large carrot, cut into long ribbons with a vegetable peeler
- 4 radishes, quartered
- 3 eggs
- 3 cups (60 g) mesclun lettuce
- 2 tbsp pumpkin seeds
Instructions
- In a pot, bring the water to a boil. Remove from the heat and add the couscous. Cover and let sit for 5 minutes. Fluff the grains of couscous with a fork. Transfer to a bowl. Refrigerate for 15 minutes.
- Add the remaining ingredients to the bowl of couscous. Season with salt and pepper. Mix well.
When creating a dazzling power bowl, it’s all in the details. Marinate carrot ribbons and radishes for a few minutes in vinegar and honey. These crunchy veggies will gain a nice acidity, which pairs wonderfully with the zaatar and pomegranate dressing. Enhance the couscous with lots of parsley, chives and pomegranate seeds, as well as the soft-boiled eggs for protein. An impressive dish that comes together in mere minutes.