Sauteed Escarole with Toasted Pearl Couscous and Poached Eggs

This dish was so good and I could have eaten it all, but it was too filling.  This is also from Sunset magazine.  I encourage all to make this recipe.  It takes two skillets and not a lot of time.  Serves 4.

Ingredients:

1 C pearl couscous

5 T EVOO, divided

¾ t kosher salt, divided

2 garlic cloves, thinly sliced

2 large heads of escarole, stem ends trimmed, leaves rinsed and drained. (leave some water on leaves)

½ C chicken broth

½ t pepper

¼ C distilled white vinegar

4 large chicken eggs

½ C finely grated parmesan cheese

Directions:

1.      Toast couscous in 1 T EVOO in a medium saucepan over medium heat, stirring occasionally until mostly golden, 7-8 minutes.  Careful as it burns easily.  Add ¼ t salt and 2 C water.  Bring to a boil, reduce heat and simmer until barely tender, 8-10 minutes until water absorbed, but damp looking. 

2.      In a large skillet, cook garlic in remaining ¼ C EVOO until softened but still pale, 2-3 minutes.

3.      Add escarole and cook until it begins to wilt, about 4-5 minutes.  Add cooked couscous and stir to coat, then add broth and ½ t pepper.  Cook 2-3 minutes more.  Season with ¼ t salt and keep warm.  I put the burner on low and covered the skillet.

4.      Fill the smaller skillet used for the couscous with water about ¾ full.  Add the vinegar and warm over high heat until bubbles barely break the surface.  Reduce the heat to medium low.  Crack each egg into a cup and slowly pour into the water near the surface.  This will keep the egg together.  Keep gently nudging each egg to make sure it is not sticking to the bottom.  Cook for about 3 minutes for runny eggs. 

5.      Divide the escarole mixture between 4 plates and set an egg on each.  Sprinkle wach with 2 T cheese. 

I thought it had plenty of salt.  Jim added more.  One serving was very filling to me.  Jim ate three servings and he really liked it.