Couscous Breakfast Bowl with Soft-Boiled Eggs

Instructions

1. 1

   Bring a kettle of water to a boil. Place the dry couscous in a heatproof bowl and add a pinch of salt. Pour 250 ml (about 1 cup) of boiling water over the couscous, cover, and let it sit for 5 minutes.

2. 2

   While the couscous steeps, bring a small pot of water to a gentle boil. Carefully add the eggs and cook for 6 minutes for soft-boiled eggs. Remove the eggs and place them in a bowl of cold water to stop the cooking.

3. 3

   Fluff the couscous with a fork. Drizzle with olive oil and season with the remaining salt and black pepper. Stir in the baby spinach so it wilts slightly from the heat.

4. 4

   Add the halved cherry tomatoes and chopped chives to the couscous mixture. Toss gently to combine.

5. 5

   Peel the soft-boiled eggs and slice them in half.

6. 6

   Divide the couscous mixture between two bowls. Top each bowl with two soft-boiled egg halves.

7. 7

   Garnish with extra chives if desired and serve immediately.