It’s rather rare that I do any savoury posts but since its summer, I’ve finally got more opportunities to cook lunch at home and therefore I present this couscous dish which can be vegetarian if we take out the egg unless you are an ovo-lacto vegetarian!
Bakering is sort of entering a new “era” as I’ll be rather honest here: I have indeed gained a lot of weight from baking cakes! Therefore I’ve finally decided to try incorporating some healthier recipes both savoury and sweet-this is mainly different types of bread that I’ve decided to make in the coming few weeks!
Couscous is something that I discovered recently and I’ve found out that it is such a nutritional carbohydrate alternative that I decided that I definitely needed to try cooking it!
I’ve decided to make this post exceptionally informative so be prepared for a bombardment of information:
Couscous contains selenium which is an antioxidant that should be taken in small portions and it is very beneficial to our diet! Selenium is also found in whole wheat bread and more significantly-brazil nuts which can be used for weight loss! Couscous is a great low calorie alternative for a main carbohydrate in the diet-it is low in fats though whole wheat couscous has a higher fat content, its fibre content makes up for it!
Unlike the original recipe from Sorted Food which used two fish fillets, I’ve decided to use avocados instead. Although avocados are high in fat, the fat that they are high in is good fat (monounsaturated fat) that helps lower cholesterol levels and heart health. Avocados are high in a series of vitamins K, C, E, B9, B6 and B5. Without cooking the avocado, we can guarantee that the water-soluble vitamin B is able to be absorbed by the body. Aside from that, the avocados are also high in magnesium, iron and potassium-the levels of potassium per gram exceeds bananas which certainly says a lot!
Honestly, I could possibly list the health benefits of Avocados for another 5 paragraphs but lets keep it short because we need to get to the recipe!
Please don’t judge my poached egg-I have to be honest with you as that is my first “poached egg” but I’m gonna practice! #nohate 😉
2 cloves of garlic
2 tsp ground cumin
1 tbsp paprika
2 tsp cinnamon
2 tsp harissa paste
2 tbsp ground almonds
250ml Vegetable Stock or Chicken Stock
A small handful of Dried Apricots
A small handful of Dried raisins or sultanas
A small bunch of coriander
Half a lemon
Pistachios/Almonds/Nuts of your choice*
Low fat yogurt*
Preheat the oven to 200C
Finely dice up onion and garlic and place in a pan with a glug of olive oil to fry off
Chop dried apricots into small pieces-slightly larger pieces than the raisins and finely chop coriander
When onion and garlic are ready (approx. 3-4 mins), add the cumin, paprika, cinnamon, harissa paste and ground almonds and stir to form a paste
Add couscous to the pan and stir till coated in the paste
Add the dried apricots and raisins and mix through
You may choose to cook the couscous with the pan in the oven or transfer it to an ovenproof dish
Pour over the stock and bake for 10 mins
Bring water to a simmer and crack your egg in and let it poach (approx. 2-3 mins)
Meanwhile, prepare the avocado-cut into slices and squeeze over a bit of lemon juice so that it doesn’t colour
When the couscous is done, use a fork to fluff the couscous-loosen it up, and mix in the coriander
Place the avocado slices and poached egg over the couscous and sprinkle black pepper over them
Props to Sorted Food for inspiring this dish!