This one is just perfect for a vegan brunch or a salad for your Christmas lunch!
Ingredients
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- 1 cup (250ml) vegetable stock or just water ,
- 1 cup (200g) couscous ,
- 2 beetroot, peeled, cooked, cut into 0,5 cm slices ,
- 1/2 cup chopped flat-leaf parsley, plus extra whole leaves to garnish ,
- 1/2 cup corn ,
- 1/4 cup pumkin seeds ,
- 1 egg ,
- 2 tablespoons extra virgin olive oil ,
- 2 tablespoons balsamic vinegar & lemon juice ,
- Salt and Pepper to taste
Instructions
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- Bring stock to the boil in a pan. ,
- Remove from heat, then slowly stir in couscous. ,
- Cover with a tea towel, stand for 5 minutes, then fluff grains with a fork. ,
- Meanwhile, heat the oil in a frypan over medium-low heat. ,
- Cook onion for 10 minutes, stirring, until softened and just starting to caramelise. ,
- Stir in vinegar, lemon juice, beets, corn, pumkin seeds and parsley. ,
- Season, then stir through couscous. ,
- Transfer to a serving dish. ,
- Boil the egg for 4 minutes. ,
- Serve with the egg on top.
