Ingredients
1 cup cous-cous
20 fresh green beans lengthwise
1 small onion
1/2 sweet red pepper
1 Tsp Olive oil
3 minced garlic clove
2 cups fresh spinach
1 cup broccoli florets
1 egg
1 tsp butter
1 Tsp minced mint
1 Tsp minced cilantro
1 Tsp minced parsley
1/4 tsp salt
1/4 sugar
1/4 tsp groupd black pepper
1 tsp rice vinegar
1 tsp soy sauce
1 tsp toasted sesame oil
the juice of 1 lemon
harissa or Sriracha to taste
Preparation
-soak 1 cup cous-cous in water it can’t suck any more water. Rinse and set aside. Make a pilaf with minced equal part mint cilantro parsley. dice up 1 green onions. Saute’ the cous-cous in Tsp Olive oil. toss it around in the pan. Add 1 minced garlic clove. Add 1 tsp butter. When the butter melts add the minced equal part 1/8 cup mint cilantro parsley. Mix well.
-clean a slice fresh green beans length wise sauteed in olive oil and garlic salt/pepper and minced 2 cloves garlic. Add the juice of 1/2 lemon. place on one of the bowl of cous-cous pilaf.
-In a mixing bowl add one thinly sliced onion. thinly sliced sweet read peppers. -the juice of 1/2 lemon tsp lemon zest. 1/4 tsp salt. 1/4 sugar. 1/4 tsp ground black pepper. 1 tsp rice vinegar.
-spinach clear lightly steamed, add to another small mixing bowl with soy sauce and sesame oil.
-broccoli stem cleaned and sliced into match sticks and broccoli floret lightly steamed and cooled in ice water (or broccoli rabe.)
-fried egg.
Assembly:
place 1 cup of cous-cous into a serving bowl. around the edges place some green beans, broccoli, spinach, onion/pepper salad and the fried egg on top.
