½ cup Israeli couscous, or quinoa for a gluten-free option
1 garlic clove, minced
About 4 cups dark leafy greens – I used a mix of kale and arugula
½ cup vegetable broth
½ lemon, for squeezing
Splash white vinegar
2 large eggs
¼ cup grated pecorino cheese
Extra-virgin olive oil, for drizzling
Pinch red pepper flakes
In a medium saucepan over low heat, toast the couscous in a splash of oil, stirring occasionally. Add a pinch of salt and 1 cup water and bring to a boil. Cover, reduce heat, and simmer for 8-10 minutes until tender but al dente.
In a large skillet over medium heat, drizzle olive oil to coat the bottom of the pan. Add the minced garlic for a minute or two, stirring frequently so it doesn't burn, and add the greens to the pan, stirring the greens around so they wilt somewhat evenly. Add the broth, a squeeze of lemon, and a few pinches of salt. Remove the greens from the pan once they’re wilted.
Fill a saucepan three quarters full of water, add vinegar, and cook over high heat until bubbles barely break the surface. Crack the eggs into the water and gently stir around so they don’t stick to the bottom or sides of the pan. Cook 3 minutes each and remove from water with a slotted spoon. Sprinkle with a few pinches of salt.
Assemble plates with couscous, greens, and an egg. Shave fresh pecorino on top and drizzle with olive oil if you like.
Recipe by Love and Lemons at https://www.loveandlemons.com/egg-couscous/