Poached egg with beetroot couscous

Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 329 Kcal, 13g Protein, 45g Carbohydrates, 10g Fat


  • Prepare the couscous
  • 1 tbsp butter
  • 1 onions, finely chopped
  • 400 g boiled, diced beetroot
  • 1 dl vegetable bouillon
  • 2.5 dl orange juice
  • 150 g couscous
  • salt and pepper to taste
  • Poach the eggs
  • 1.5 litres water
  • 1 dl white wine vinegar
  • 4 fresh eggs
  • 50 g purslane
  • 2 tbsp pomegranate seeds

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  • Prepare the couscous

    Heat the butter in a pan, sauté the onion. Add the beetroot cubes, stock and juice, bring to the boil. Add the couscous, remove the pan from the hob, cover and allow to stand for approx. 10 mins., loosen with a fork, season.
  • Poach the eggs

    Bring the water and vinegar to the boil, reduce the heat. Crack the eggs one at a time and carefully slide into the simmering water, cook for approx. 4 mins. Remove, drain, serve on top of the couscous, scatter over the purslane and pomegranate seeds.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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