This delicate dish sounds complicated, but it couldn’t be easier. Couscous is the perfect lazy chef’s starch. Poaching the egg is about the most difficult part. And adding the shrimp on the side is the perfect accompaniment.
Ingredients for Shrimp
- 16 fresh shrimp, peeled and deveined
- Olive oil, enough to coat
- Salt and pepper
- 1 clove garlic, chopped
- Toss all ingredients a bowl.
- In a large frying pan, heat one
tablespoon of olive oil. Sauté shrimp
1-2 minutes each side. Set aside.
Ingredients for Couscous with Escarole
- 1 cup pearl couscous
- 5 tablespoons olive oil
- 2 garlic cloves thinly sliced
- 1 large head escarole
- 1/2 cup organic chicken broth
- 1/2 teaspoon pepper
- 4 large eggs
- 1/4 cup parmesan
- White vinegar
- Salt and pepper
- Toast couscous in olive oil in a saucepan over medium heat for 7 minutes. Add salt and 2 cups of water. Bring to a boil, then cover, reduce the heart and let simmer for another 8-10 minutes.
- In a large frying pan over medium heat, cook garlic.
- Add escarole (with ends chopped off) and sauté for 2-3 minutes. Note that escarole shrinks… a lot.
- Add couscous, the chicken stock, pepper and cook for another 2-3 minutes.
- In your now emptied saucepan, add 3/4 water and a splash of vinegar. Heat on high until bubbles barely break the surface. When poaching an egg, you do not want the water to boil. Reduce the heat to medium-low crack egg into water and give water gentle stir with a spatula. Cook about 2-3 minutes. With a slotted spoon gently transfer to paper towel. Repeat with all eggs.
- Divide couscous mix among plates. Top each with poached egg, add a drizzle of olive oil and sprinkle with parmesan.
- Add the shrimp you’ve set aside.
- And you’re ready for eating!