Cous Cous Brunch Bowl


  • 1 1/4 Cous Cous
  • 1 1/3 chicken broth
  • Handful of arugula
  • 1 egg
  • 1 cup sliced mushroom
  • 4-5 grape tomatoes
  • 1 tsp garlic
  • 3 tbs olive oil
  • Salt and pepper to taste


  1. Boil chicken broth, add Cous Cous and bring back to boil , let simmer for 5/7 minutes or until chicken broth is absorbed
  2. In a pan, add olive oil and warm on low heat , add garlic sand cook for 3 minutes, add mushrooms and cook for ten minutes
  3. Boil 2 cups of water, add egg, cook for five minutes for yolky eggs
  4. Place Cous Cous on plate, add mushrooms, tomato and egg, add arugula, a little olive oil and salt and pepper to taste

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