Herbed Green Couscous with Fried Eggs

Ingredients

Herb Dressing

• 1/4
  
  cup parsley, chopped
  
• 1/4
  
  cup mint, chopped
  
• 1/4
  
  cup cilantro, chopped
  
• 2
  
  tablespoons tarragon, chopped
  
• 2
  
  tablespoons chives, chopped (green parts of green onion also work)
  
• 1/3
  
  cup extra virgin olive oil
  

Couscous

• 1
  
  cup israeli couscous
  
• 1 1/2
  
  cups broth or water
  
• 1
  
  sweet yellow onion, thinly sliced
  
• 1/2
  
  cup pistachios, chopped
  
• 2
  
  cups greens (chard, spinach, mixed…)
  
• 
  
  parmesan to garnish
  
• 
  
  eggs
  
• 
  
  butter
  
• 2
  
  tablespoons olive oil
  
• 
  
  bread
  

Directions

1. Put all herb dressing ingredients in a blender and pulse until just smooth. Season with salt and pepper.
2. Briefly toast pistachios in a dry pot then put in large bowl. Add 1 T olive oil to pan and saute shallots over medium low until deep brown. Add to bowl. Add remaining 1 T olive oil to pot and toast couscous to a light brown. Add broth and simmer over low until liquid is absorbed and couscous is tender (10-12 minutes). Add couscous to bowl and let cool. Toss with herb dressing and greens and divide on four plates.
3. Melt butter in a pan and fry eggs to over easy. Place one egg on top of each salad. Using peeler, shave thin slices of parmesan over eggs and add a grind of fresh pepper. Serve with toasty bread.