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 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)

Nutrition Facts


243 cals


4 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g


38 g


2 g


4 g


12 g


367 mg


  1. In a medium stockpot, bring the water, salt and scallion stem 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, 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.

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