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Brunch couscous
Brunch couscous
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Revamped bacon and egg dish with vibrant couscous.
Ingredients:
  • 510.00 gm chicken style liquid stock
  • 500.00 ml couscous
  • 4.60 gm olive oil
  • 4 rashers shortcut rindless bacon, diced
  • 1 red capsicum, deseeded, diced
  • 4 green onions, thinly sliced
  • 100g butter, melted
  • 82.50 ml flat-leaf parsley leaves, chopped
  • 4 (fried or poached) eggs, to serve
Instructions:
  • 1. Heat up the stock in a small saucepan until boiling. 2. Place couscous in a large heatproof bowl and pour in the hot stock. 3. Stir well to combine, then cover the bowl tightly with foil or a lid. 4. Let it sit for 5 minutes. 5. Fluff the couscous gently with a fork to separate the grains.
  • In a large, deep frying pan over medium heat, heat oil. Cook bacon until crisp, about 4 minutes. Then, add capsicum and green onion, and cook until soft, for 2 to 3 minutes.
  • Turn down the heat to a gentle medium-low. Introduce couscous, butter, and 1/4 cup of parsley to the pan. Carefully stir until the couscous is heated through.
  • Serve a generous portion of couscous in individual bowls. Place a perfectly cooked egg on top of each serving. Season with a sprinkle of salt, pepper, and the remaining fresh parsley. Enjoy!

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