Mushroom Couscous, Bacon & Egg Brunch Bowl
A bowl of tastiness that’s great for brunch. Our Wild Mushroom Couscous works perfectly with the smoky bacon and garlicky mushrooms, and we’ve topped it off with avocado and feta for a bit of freshness. Serve with a soft-boiled egg instead of fried if you prefer and if veggie swap the bacon for vegan bacon, black beans or roasted sweet potato or plantain.
Method
Cook the bacon in a frying pan over a medium heat until golden. Remove from the pan and cut into bite size pieces.
If needed add an extra drizzle of oil to the pan. Add the mushrooms and cook for 4 minutes. Stir in the garlic and season with salt. Add the tomatoes and cook for a minute. Return the bacon to the pan and add the spinach to warm through until wilted.
Meanwhile prepare the couscous according to the packet instructions.
Fluff the couscous with a fork and divide between 2 bowls. Top with the bacon and mushrooms, the avocado and egg. Crumble over some feta and drizzle with hot pepper sauce if you like.
Ingredients
- 4 slices of smoked streaky bacon
- 1 clove of garlic, minced
- 100g button mushrooms, thinly sliced
- 4-6 cherry tomatoes, halved
- 2-3 handfuls of spinach
- 1 x packet of Ainsley Wild Mushroom Couscous
- 2 eggs, fried, boiled or poached
- 1 avocado, sliced
- 40g feta
- hot pepper sauce (optional)