Rice, Pasta & Pizza
Put the pearl couscous in a pan and bring to a boil. Crumble the vegetable stock cube over the pearl couscous and stir well. Cook for 10-12 minutes. Then drain it in a sieve and drain well.
Boil the eggs for about 5 minutes.
Slice the tomatoes and slice the portobello mushrooms.
In a large bowl, combine the cooked pearl couscous, tomatoes and arugula melange. Mix ⅔ of the green pesto with 1 tbsp balsamic vinegar and then add it to the salad.
Put a frying pan on the stove with a dash of olive oil. Press the garlic clove here and then put the portobello mushrooms in the pan. Bake for about 3 minutes on medium heat and stir regularly. Then deglaze with 1 tbsp balsamic vinegar. The portobello is cooked when they have become nice and soft.
Spoon the salad on the plates, divide the portobello over this and give everyone a boiled egg. Serve with the leftover pesto and enjoy!
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Nightshade, Chicken egg, Gluten
Vegetarian, Mediterranean, Sirtfood
194 Recipes, 4 Meal Plans
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