- 1 cup couscous
- 1 cup boiling water
- 400g can lentils, drained, rinsed
- 2 large tomatoes, chopped
- 1/2 red onion, very thinly sliced
- 1 teaspoon sumac
- 1/2 cup torn fresh mint leaves
- 180g tub Persian feta, drained, reserving 2 tablespoons oil
- 2 teaspoons white vinegar
- 4 eggs
- Lemon wedges, to serve
- Step 1Place couscous in a large heatproof bowl. Add boiling water. Cover. Set aside for 5 minutes or until liquid has absorbed. Using a fork, fluff couscous to separate grains. Stir in lentils and tomato. Season with salt and pepper.
- Step 2Combine onion and half the sumac in a small bowl. Add mint and reserved feta oil. Season with salt and pepper. Toss gently to combine.
- Step 3Pour cold water into a large saucepan until 8cm deep. Add vinegar. Bring to the boil over medium heat. Reduce heat to low (water should still be simmering around the edge). Crack 1 egg into a shallow bowl. Using a wooden spoon, stir water to create a whirlpool. Tip egg into water. Cook for 2 to 3 minutes or until just set. Using a slotted spoon, transfer egg to a plate. Cover to keep warm. Repeat with remaining eggs.
- Step 4Divide couscous mixture between bowls. Top with eggs and mint mixture. Crumble over feta and sprinkle with remaining sumac. Serve with lemon wedges.
Christmas leftover tip: Add 150g chopped leftover leg ham with the lentils in step 1.
- Author: Gemma Luongo
- Image credit: Mark O'Meara
- Publication: Super Food Ideas