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    Couscous with poached egg, green beans, roasted almonds, chickpeas and basil, with Grana Padano Riserva

    Group 393Easy
    Group 3824 people
    T230 min

    Lactose free

    Ingredients

    • 250 g couscous
    • 100 g Grana Padano Riserva
    • 250 g precooked chickpeas
    • 300 g green beans
    • 100 g almonds
    • 4 eggs
    • 4 radishes
    • 2 limes
    • 1 bunch rocket
    • 1 tablespoon vinegar
    • Basil
    • Extra virgin olive oil
    • Salt & pepper

    Preparation

     

    STEP 1

    Prepare the couscous according to the instructions on the package, then break up with a fork and dress with olive oil, salt and pepper.

    STEP 2

    Boil the green beans in salted water for a few minutes, then drain and cool in water and ice to preserve their bright green colour.

    STEP 3

    Roast the almonds in a pan for a few minutes. Thinly slice the radishes. Fill 4 salad bowls with the couscous, basil leaves, chickpeas, shavings of Grana Padano, green beans, rocket, radishes and roasted almonds.

    STEP 4

    Fill a small pot with water, add a tablespoon of vinegar and bring it to the boil. Swirl the water round using a tablespoon and place the shelled egg in the centre, leave to cook for a few minutes and then drain with a slotted spoon.

    STEP 5

    Arrange a poached egg in each bowl, dress with lime juice, olive oil, pepper and serve immediately.