Poached Eggs, Greens & Couscous is a vibrant, wholesome dish that balances creamy, tender, and hearty textures in every bite. The silky poached eggs melt into a bed of fluffy couscous, while the crisp, earthy greens add a refreshing crunch. With just 25 minutes from start to finish, this recipe is perfect for a quick yet satisfying meal that feels indulgent without the fuss.
Each forkful is a harmony of flavors—rich yolk mingling with the nutty couscous and the bright, peppery notes of fresh greens. It’s a dish that’s as nourishing as it is delicious, offering a comforting warmth and a burst of freshness in every mouthful. Whether it’s breakfast, lunch, or dinner, this recipe is a surefire way to elevate your day with minimal effort.
Fresh & Flavorful Ingredients
- ½ cup Israeli couscous (or quinoa for a gluten-free option)
- 1 garlic clove, minced
- About 4 cups dark leafy greens (such as kale and arugula)
- ½ cup vegetable broth
- ½ lemon, for squeezing
- Splash of white vinegar
- 2 large eggs
- ¼ cup grated pecorino cheese
- Extra-virgin olive oil, for drizzling
- Pinch of red pepper flakes
- Sea salt, to taste
Simple Step-by-Step Instructions
- Toast the couscous: In a medium saucepan over low heat, toast the couscous in a splash of olive oil, stirring occasionally. Add a pinch of salt and 1 cup water, then bring to a boil. Cover, reduce heat, and simmer for 8-10 minutes until tender but al dente.
- Sauté the greens: In a large skillet over medium heat, drizzle olive oil to coat the pan. Add the minced garlic and cook for 1-2 minutes, stirring frequently to prevent burning. Add the greens, stirring until they wilt somewhat evenly. Pour in the broth, squeeze in lemon juice, and season with a few pinches of salt. Remove from the pan once wilted.
- Poach the eggs: Fill a saucepan three-quarters full of water, add vinegar, and bring to a gentle simmer (bubbles should barely break the surface). Crack the eggs into the water and gently stir to prevent sticking. Cook for 3 minutes, then remove with a slotted spoon. Sprinkle with a pinch of salt.
- Assemble the dish: Divide the couscous and greens between plates. Top each with a poached egg. Shave fresh pecorino cheese over the top, drizzle with olive oil, and sprinkle with red pepper flakes if desired. Serve immediately.
Perfect Pairings: Sauce and Topping Ideas
Elevate your dish with a drizzle of tahini sauce (mix 2 tbsp tahini, 1 tbsp lemon juice, and 1 tbsp water) or a spoonful of harissa for a spicy kick. For a creamy twist, try a dollop of Greek yogurt or a sprinkle of toasted sesame seeds for added crunch.
Quick Swaps: Recipe Variations
Swap the couscous for quinoa or farro for a gluten-free or heartier option. Use spinach or Swiss chard instead of kale and arugula. For a protein boost, add grilled chicken or crispy chickpeas to the mix.
Time-Saving Tips for Busy Cooks
Prep your greens and garlic ahead of time to save minutes during cooking. Use a rice cooker for the couscous to free up stovetop space. For perfectly poached eggs every time, crack them into a fine-mesh strainer first to remove excess whites.
Storage and Reheating Made Easy
Store leftovers in an airtight container for up to 2 days. Reheat the couscous and greens in the microwave with a splash of water to keep them moist. Poach eggs fresh when serving, as they don’t reheat well.
Essential Equipment for Success
A nonstick skillet is key for wilting greens without sticking, while a slotted spoon ensures easy egg retrieval. A microplane is perfect for shaving pecorino finely. If you’re new to poaching, consider using an egg poaching pan for foolproof results.
Poached Eggs, Greens & Couscous
Ingredients
- ½ cup Israeli couscous, or quinoa for a gluten-free option
- 1 clove garlic, 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
- Sea salt
Instructions
- 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.