Looking for a light, enjoyable meal to prepare at home? Try this recipe created by the UK-based tea brand, TickTock today!
Ingredients
1 Rooibos tea bag
100g wholewheat couscous
150g baby spinach, washed
2 Enriched eggs
4 sprigs of mint, leaves picked and finely sliced
1 lemon, zest and juice
2 roasted peppers, roughly sliced
50g feta cheese
Black olives, a handful, destoned and torn in half
Method
1. Pour 300ml of boiling water over the Tick Tock Original Rooibos tea bag in a jug.
2. Tip the couscous into a bowl and pour over just enough tea to cover the couscous.
3. Cover the bowl with a plate and leave to one side.
4. Meanwhile, steam the spinach in a saucepan over a low heat. When wilted, squeeze out any excess water and lightly season.
5. Poach the eggs in a saucepan of lightly salted boiling water for 2-3 minutes, until the yolks are runny and whites are just set. Remove to a kitchen paper lined plate.
6. Uncover the couscous, fluff up with a fork and stir through the mint, lemon zest and juice from half the lemon; season. Divide between the bowls.
7. Add the sliced peppers, spinach and poached eggs to each bowl. Crumble over the feta, black olives and serve with an extra wedge of lemon.
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here to read the full recipe.