Avocado Couscous With A Fried Egg – a delicious recipe with Olive Oil, couscous, chicken stock, Avocados, Salt, lime juice. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
["Heat 1 Tablespoon of olive oil in a medium saucepan. Toast the couscous for about 3 minutes till they are nicely toasted. Add Chicken and bring to a boil. Reduce to a simmer and cook for about 10-12 minutes until chicken stock is absorbed. Drain under cold water and put in fridge to cool down.", "In a food processor combine the reamining 2 Tablespoons of Olive oil, avocados, salt, lime juice, water, and clarified butter. Pulse until you have a custard thickness. If it is chunky and thick feel free to add another tablespoon of water until you get a nice thick consistency.", "Make sure your couscous is at least room temp before you combine it with the avocado puree and place in the fridge to get nice and cold. About an hour.
2
meanwhile make your fried eggs.", "To assemble I like to use a 5 inch ring mold. I place some couscous into the mold and pack it to the top I remove the mold and place the fried egg on top. Enjoy!"]
641
kcal
Calories
40
g
Fat
1
g
Carbs
69
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 tablespoons Olive Oil, 11/2 tablespoon Israeli couscous, 3 cups chicken stock, 2 ripe Avocados, pitted, and more.
Yes, Avocado Couscous With A Fried Egg falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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