Couscous salad bowl with poached egg

STEP BY STEP

Let's make something delicious.

1. 01

   Pour the orange juice into a saucepan. Add the salt, pepper and rapeseed oil, then heat.

2. 02

   Put the couscous in a bowl. Once the orange juice boils, pour it over the couscous. Cover the bowl with cling film or a lid and set aside.

3. 03

   While the couscous soaks, wash the tomatoes, remove the stalk bases and finely dice the flesh. Wash the cucumber thoroughly, halve it, remove the seeds and peel it lengthways into thin ribbons.

4. 04

   Wash the lamb’s lettuce thoroughly, remove the roots and leave the leaves to dry on a kitchen towel.

5. 05

   Wash and halve the grapes. Halve and stone the avocados, then cut them into strips. Arrange the fruit and vegetables in separate sections in a large salad bowl so that the individual ingredients remain clearly visible.

6. 06

   Fill a saucepan with water and the vinegar, then heat until just below boiling. Once small bubbles appear, crack the eggs into a ladle, then gently slide them into the hot water. Keep the yolks intact and do not let the water boil.

7. 07

   Toast the almonds in a frying pan without oil over a medium heat. Remove the poached egg from the water after about 4 minutes and place it on the salad with the yoghurt. Finely chop some chives and garnish the salad with them.