for 4 person

Prepare the couscous

1 tbsp	butter
1	onion, finely chopped
400 g	boiled, diced beetroot
1 dl	vegetable bouillon
2 ½ dl	orange juice
150 g	couscous
	salt and pepper to taste

Poach the eggs

1 ½ litre	water
1 dl	white wine vinegar
4	fresh eggs
50 g	purslane
2 tbsp	pomegranate seeds

How it's done

Prepare the couscous

Heat the butter in a pan, sauté the onion. Add the beetroot cubes, stock and juice, bring to the boil. Add the couscous, remove the pan from the hob, cover and allow to stand for approx. 10 mins., loosen with a fork, season.

Poach the eggs

Bring the water and vinegar to the boil, reduce the heat. Crack the eggs one at a time and carefully slide into the simmering water, cook for approx. 4 mins. Remove, drain, serve on top of the couscous, scatter over the purslane and pomegranate seeds.

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