Home > Recipes > Breakfast > Pea Couscous with Poached Eggs

Pea Couscous with Poached Eggs

Name: Pea Couscous with Poached Eggs
Prep time: 20

(8 votes, average: 4.63 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

When you’re feeling tired, this Pea Couscous with Poached Eggs makes for a super quick, super nutritious and super easy lunch or supper. You can get it to the table in 10 minutes, amazing...

⅔ cup water
Salt, to taste
1 dark green scallion stem
2 inch piece of lemon peel
¾ cup fresh or frozen peas
¾ cup chopped baby spinach
1 cup regular or whole wheat couscous (See Ann’s Tips if you’re on a Bland diet)
2 tablespoons chopped scallions, white and light green parts only (See Ann’s Tips if you’re on a Bland diet)

Black pepper, to taste
4 Poached Eggs

Missing an Ingredient?

Visit our ingredient substitution guide.

Nutrition Facts

Calories

243 cals

Fat

4 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

38 g

Sugar

2 g

Fiber

4 g

Protein

12 g

Sodium

367 mg

Directions

In a medium stockpot, bring the water, salt and scallion stem to a boil.
Add the peas and baby spinach and continue to boil for 2 minutes. Turn off the heat, then stir in the couscous. Cover and let sit for 5 minutes.
Add the black pepper and chopped scallions if using and fluff the couscous with a fork. Taste for seasoning. Serve topped with a poached egg.

Chef Tips

If you are on a bland or low fiber diet, use regular couscous, and not whole grain, and instead of adding the peas and scallions, add cooked diced sweet potato, and sprinkle the couscous with a pinch of asafetida before fluffing.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.