Name: Pearl couscous with portobello and green pesto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 1 piece Egg; 1 clove Garlic; 1 1⁄2 piece Tomatoes (wedges); 1 Tbsp Balsamic vinegar; 40 g Arugula; 1⁄2 tsp vegetable broth; 1 piece Portobello; 25 g Pesto; 85 g Couscous

Nightshade

Chicken egg

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Mediterranean

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Pearl couscous with portobello and green pesto

 Put the pearl couscous in a pan and bring to a boil. Crumble the vegetable stock cube over the pearl couscous and stir well. Cook for 10-12 minutes. Then drain it in a sieve and drain well. 

 Slice the tomatoes and slice the portobello mushrooms. 

 In a large bowl, combine the cooked pearl couscous, tomatoes and arugula melange. Mix ⅔ of the green pesto with 1 tbsp balsamic vinegar and then add it to the salad. 

 Put a frying pan on the stove with a dash of olive oil. Press the garlic clove here and then put the portobello mushrooms in the pan. Bake for about 3 minutes on medium heat and stir regularly. Then deglaze with 1 tbsp balsamic vinegar. The portobello is cooked when they have become nice and soft. 

 Spoon the salad on the plates, divide the portobello over this and give everyone a boiled egg. Serve with the leftover pesto and enjoy! 

Pearl couscous with portobello and green pesto

Pearl couscous with portobello and green pesto

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