Couscous salad with poached egg

Ingredients for 4 servings:

• 200 g couscous
• 400 ml vegetable stock
• 8 eggs
• 2 spring onions
• 6 m.-large tomato(s)
• 6 carrots
• 1 tbsp lemon juice
• 2 tbsp olive oil
• salt and pepper
• Agave syrup
• e.g. Parmesan
• e.g. sunflower seeds

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Pour boiled vegetable stock over the couscous and let it swell for about 10 minutes. In the meantime, finely chop the spring onions and tomatoes and grate the carrots. Place the vegetables in a bowl and season with lemon juice, olive oil, salt, pepper, and agave syrup. Fold in the couscous and finish with Parmesan cheese and sunflower seeds. Place in the refrigerator to cool. Pour water into a small cereal bowl and break in an egg. Place the bowl in the microwave, place a cake plate on top, and heat for 1 minute at full wattage. Then remove the egg with a ladle. The yolk will still be nice and runny inside. If you want the egg soft-boiled, allow 1 minute and 20 seconds. The time may vary slightly depending on the microwave. Serve the couscous with 2 eggs per person.