Sauteed Escarole Recipe With Pearl Couscous & Poached Eggs

Ingredients

• 1 cup pearl couscous
• About 5 tbsp. Morocco Gold extra-virgin olive oil
• About 3/4 tsp. rock salt,
• 2 garlic cloves, thinly sliced
• 2 large heads (1 1/4 lbs. total) escarole, stem ends trimmed, leaves rinsed and drained
• 1/2 cup reduced-sodium chicken broth
• About 1/2 tsp. pepper
• 1/4 cup distilled white vinegar
• 4 large chicken or duck eggs
• About 1/2 cup finely grated parmesan cheese
• Toast couscous in 1 tbsp. oil in a medium saucepan over medium heat, stirring occasionally, until mostly golden, 7 to 8 minutes
• Add 1/4 tsp. salt and 2 cups water bring to a boil. Cover, reduce heat, and simmer until barely tender, 8 to 10 minutes. Drain.
• Cook garlic in remaining 1/4 cup oil in a large frying pan over medium heat until softened but still pale, 2 to 3 minutes. Add escarole and cook until it begins to wilt, 2 to 3 minutes.
• Add couscous and stir to coat, then add broth and 1/2 tsp. pepper and cook 2 to 3 minutes more.
• Season with about 1/4 tsp. salt and pepper to taste and keep warm.
• Fill saucepan used for couscous three-quarters full of water, add vinegar, and cook over high heat until bubbles barely break the surface. Reduce heat to medium-low.
• Crack eggs into water and give water a gentle stir to ensure eggs aren't sticking to pan. Cook 3 minutes for runny yolks.
• With a slotted spoon, transfer eggs to paper towels.
• Sprinkle with about 1/4 tsp. salt and pepper to taste.
• Divide escarole mixture among 4 soup plates and set an egg on each.
• Drizzle with more oil and sprinkle with parmesan.
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