Couscous Tomato Salad with Poached Eggs

Ingredients

• 200 g Couscous
• 400 ml Vegetable broth
• 1 tsp Harissa Paste
• 100 g yellow cherry tomatoes
• 100 g red cherry tomatoes
• 12 soft tomatoes (without oil)
• 265 g chickpeas (canned; drained weight)
• 2 tbsp lemon juice
• 3 tbsp olive oil
• Salt
• Pepper
• 2 tbsp vinegar
• 4 eggs
• 2 sprigs parsley
• 15 g pine nuts (1 tbsp)

Instructions

1. 1.

   Pour boiling vegetable broth over couscous, stir in harissa and let stand for about 10 minutes.

2. 2.

   Meanwhile clean, wash, and halve cherry tomatoes. Slice soft tomatoes into rough strips. Drain chickpeas and mix with all tomatoes, lemon juice, and olive oil into the couscous. Season with salt and pepper.

3. 3.

   Bring 1 liter water to a boil. Add salt and vinegar. Crack eggs one at a time into a soup ladle. Stir boiling water with a spoon to create a whirlpool, then gently slide each egg in. Let them poach for about 4 minutes over low heat.

4. 4.

   During this, wash parsley, pat dry, and finely chop. Toast pine nuts in a dry pan over medium heat for about 4 minutes.

5. 5.

   Divide couscous tomato salad onto four plates. Lift eggs from the broth with a slotted spoon, drain, and place on top of the salad. Sprinkle with parsley and toasted pine nuts, then grind pepper over them.