While we been having unseasonably warm weather (we’re not complaining!), the chilly fall air is starting to creep into our evenings. Embrace our delayed, and beloved, season with this unexpected comfort meal created by ingredients in our shop! Enjoy!
What You’ll Need:
Makes two .
Couscous preparation (plain):
– 1 c. Israeli Pearl Couscous
– 1.5 c. water
– 1 tbsp. Extra virgin olive oil
– Salt (for water)
– 5 thick pieces of Asparagus, sliced (5 cuts per piece)
– 4 cloves of garlic, sliced
– ½ large yellow onion, diced
– 8-10 (assorted sizes) baby Portobello mushrooms, quartered
– Salt, to taste
– Pepper, to taste
– Garlic powder, to taste,
– Red chili pepper flakes, to taste
– Extra virgin olive oil
– Block aged Parmigiano Reggiano
– 2 eggs
- Heat large skillet to medium, coat with EVOO. Once to temperature, add: sliced asparagus, diced onion, quartered mushrooms.
- After about 5 minutes, add sliced garlic. Add salt, pepper, and mix thoroughly. Let cook, stirring occasionally until vegetables are browned and onions are caramelized (20 minutes, drop heat to low once vegetables start to brown).
- Once your vegetables are browned, turn the skillet to low or off. In a sauce pan, add water, EVOO and salt. Bring water to boil. Add in couscous. Drop to low and cover pan. Stirring occasionally, until all water is absorbed. It will take about 10 minutes.
- In another sauce pan, bring 3 cups of water to a boil. While the water is heating up, prepare two eggs to be poached. *An easy way to do this is by taking a small glass ramekin, and placing a sheet of plastic wrap over it; slighting dipping in the middle of the ramekin. Crack egg into the dip you created, and fold over plastic sheet sides— so that entire raw egg is covered. Take two plastic ends and tie in middle. Be careful not to break the yoke. Once the water comes to a boil, carefully drop each egg into the water, and swirl the water with a wooden spoon (never touching the eggs). Turn off, and cover. Set timer for 7 minutes. for a runny egg yoke and 9 minutes for a soft poach.
- While your eggs are poaching, turn the skillet with the vegetables back on to low. Add in cooked couscous, mix thoroughly. Add in more salt, pepper, garlic powder, red chili pepper flakes and EVOO to taste. Plate couscous mixture into two equal serving bowls. Grate aged Parmigiano Reggiano over couscous.
- Carefully remove poached eggs in plastic wrap from hot water, this will be very hot. Use a slotted spoon and place the plastic wrap egg onto a plate with a paper towel on it (to absorb some water), as you don’t want water in your couscous. Cut plastic wrap with kitchen shears to avoid getting burned. Carefully pat away any excess water and place poached egg onto couscous mixture with spoon. Drizzle EVOO and finish with fresh cracked black pepper. Enjoy!