Pea Couscous With Poached Eggs | Recipes | Cook For Your Life
Pea Couscous with Poached Eggs - Cook For Your Life- anti-cancer recipes

Pea Couscous With Poached Eggs

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

When you’re feeling tired, this dish makes for a super quick and nutritious lunch or supper. You can get it to the table in 10 minutes — amazing for something that is not pre-packaged...


Ingredients

  • ⅔ cup water
  • Salt, to taste
  • 1 dark green scallion stem
  • 1 piece of lemon peel, about 2 inches
  • ¾ cup fresh or frozen peas
  • ¾ cup chopped baby spinach
  • 1 cup regular or whole-wheat couscous (see Chef Tips if on a bland or low-fiber diet)
  • Black pepper, to taste
  • 2 tablespoons chopped scallions, white and light green parts only (see Chef Tips if on a bland or low-fiber diet)
  • 4 Poached Eggs
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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

  1. In a medium stockpot, add the water, salt, scallion stem, and lemon peel, and bring to a boil.
  2. 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.
  3. 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 instead of whole wheat and leave out the peas and scallions. Instead, add cooked diced sweet potato, and sprinkle the couscous with a pinch of asafetida before fluffing.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society^^


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