Roasted Veg Israeli Couscous with a Poached Egg

Today I have an author visit at school, this is something that I organise and sort out, the run up to this one has not been smooth even less so as I managed to schedule it for the day after a bank holiday! But in a couple of hours it will all be over and I will be able to enjoy the sunshine for a little bit! It really is beautiful out there today.

Last Monday I went to a new zumba class last week in Westminster after work and I knew that I would be back much later than normal so I wanted something quick for dinner. This turned out to be a dinner of kings. I made the couscous and roasted veg mix the day before and just reheated it in a pan as the egg was poaching, sprinkled over the cheese and I was good to go. It was delicious and just what I needed after a hard work out!

Roasted Veg Israeli Couscous with a Poached Egg (adapted from For the Love of Cooking)
(Serves 4)

 cooking spray
1 aubergine, diced small
1 small sweet yellow onion, diced small
1 fennel bulb, diced small
1 red pepper, diced small
5 cloves of garlic, skins kept on
salt and pepper, to taste
24 cherry tomatoes
300g Israeli/giant couscous
4 eggs
Goat's cheese
Parmesan cheese, grated

Preheat the oven to 180C. Line a baking sheet with tin foil then coat it with cooking spray.

Place the veg onto the baking sheet then add the cloves of garlic (skins on). Spray with cooking spray and then season with salt and pepper. Place into the oven and roast for 20 minutes, stirring the mixture, after 10 minutes. Add the tomatoes and continue to roast for 15-20 more minutes. Carefully remove the garlic cloves from the tray and squeeze the garlic out of the skins.

Meanwhile, Bring a pan of water to the boil and cook the Israeli/giant couscous according to the packet instructions.

Bring a pan of water to the boil and poach the eggs.

Add the roasted veggies to the couscous and gently mix until well combined. Pour into a serving dish, top with the poached egg then sprinkle the top with goat's cheese and Parmesan.