Jan 16

Sautéed Endive with Toasted Israeli Couscous and Poached Eggs

in Californian, Eggs & Tofu, Fruits & Vegetables, Main Course, Recipes By Region, Recipes by Type, Rice & Noodles

Sauteed Endive with Toasted Israeli Couscous, and a Poached Egg

Lately I’ve been explaining some of the health benefits of various foods to Squirrel.  I love how she gets excited about whatever it is we’re talking about and asks for more of that item to eat.  I recently came up with a new creation featuring endive and told Squirrel that endive was good for her eyes.  She replied, “More endive please! I want my eyes to be strong so I can see!”

California endive gets a thumbs up from the Fujilings

3.5 ounces of endive contains a whopping 72% of your recommended daily allowance of Vitamin A, an essential vitamin to help with maintaining good eye health and vision.

California Endive

You may recall me mentioning in a post last month that I’m currently working with Discover Endive as one of their new “OnDivas” as a brand advocate to highlight California endive and educate consumers about this versatile, nutritious and delicious vegetable.  Today I’m kicking off what I’m calling the  “Twelve Days of Endive.” (12 for 2012!)  Over the next 12 days I’ll be sharing recipes, random facts, and all kinds of great information about endive.

12 Days of Endive

Today I’m sharing my recipe for Sautéed Endive with Toasted Israeli Couscous and Poached Eggs that got Squirrel scarfing down her endive, so that you too can fill up on your Vitamin A!  One serving contains 5 ounces of endive.  That delivers 102% of your RDA of Vitamin A!  But the best part is that this dish is just plain delicious.

Toasting the couscous and preparing the endive

Endive leaves are sauteed with thinly sliced garlic in olive oil until they begin to wilt, reducing the bitterness of the leaves and bringing out their natural sweetness.  This is combined with toasted Israeli couscous (also called pearl couscous) and topped with a poached egg and some shredded Parmesan cheese.  The couscous adds a wonderful nutty flavor.  I’m a sucker for a good runny poached egg, so that’s just icing on the cake for me!

Breaking the egg yolk

But don’t take my word for it, ask my family—I barely got any because they inhaled it so fast!

Sauteed Endive, Israeli Couscous, and a Poached Egg

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Sautéed Endive with Toasted Israeli Couscous and Poached Eggs

Makes 4 servings

1 cup Israeli couscous
5 tablespoons olive oil, divided
1/4 teaspoon salt
3 garlic cloves, thinly sliced
1 1/4 pounds California endive (or Belgian endive), hard ends trimmed, leaves separated
1/2 cup chicken broth
1/2 teaspoon freshly ground black pepper
1/4 cup distilled white vinegar
4 large eggs
1/2 cup finely grated Parmesan cheese

1. Toast the couscous in 1 tablespoon of the olive oil in a large saucepan over medium heat, stirring occasionally. Toast until the couscous is mostly golden (about 7 to 8 minutes). Add 1/4 teaspoon salt and 2 cups of water. Bring to a boil, then cover, reduce the heat to low, and simmer until barely tender, about 8 minutes. Drain.

2. Heat the remaining 1/4 cup of olive oil in a large saute pan over medium heat. Add the sliced garlic and cook until softened, but still pale (about 2 to 3 minutes). Add the endive leaves and cook until it begins to wilt (3 to 4 minutes).

3. Add the couscous and stir to coat, then add the broth and freshly ground black pepper and cook for an additional three minutes. Taste and add additional salt and pepper as needed. Keep warm.

4. Fill a 3-quart saucepan three-quarters full of water, add the vinegar, and heat over high heat until bubbles start to barely break the surface. Reduce the heat to medium-low, then carefully crack the eggs into the water, one by one, and give the water a gentle stir to make sure the eggs aren’t sticking to the bottom of the saucepan. Cook the eggs for 3 minutes, then remove with a slotted spoon and transfer the eggs to paper towels. Season with a pinch of salt and pepper.

4. Divide the endive mixture among 4 plates and top each with an egg. Sprinkle with Parmesan cheese and serve.

* Disclosure: I was compensated for recipe development and time as part of my work as an OnDiva for Discover Endive.  As always, all opinions and thoughts are my own!

{ 13 comments… read them below or add one }

Gerry @Foodness Gracious January 16, 2012 at 9:48 pm

I’m all about eggs right now and poached is a fav way of preparing. This dish looks fantastic and great to see your little ones gobbling it up!
Take care..


Lauren from Lauren's Latest January 16, 2012 at 9:49 pm

Oh my YUM! All the flavors and textures in this sounds divine!


Fuji Nana January 16, 2012 at 10:05 pm

I’m an endive novice, but this looks good enough that I think I’ll give it a try. My eyes could use the help!


Abigail (aka Mamatouille) January 16, 2012 at 10:24 pm

Oishisou ne! :)


Barbara | Creative Culinary January 16, 2012 at 11:46 pm

I love all parts of this separately so can only imagine how wonderful it is when all are combined together.

I love Israeli/pearl couscous…and toasted is just the best. Ummmmm…good!


Spinning Cook January 16, 2012 at 11:58 pm

Looks delicious – will have to try this. I agree with Lauren, great mix of textures here. Hope my kids can be sold just as well with the “strong eyes” bit.



Katrina @ Warm Vanilla Sugar January 17, 2012 at 4:01 am

This sounds so yummy!


Bev Weidner January 17, 2012 at 4:45 am

Look at THAT. I want to drizzle that poached egg all over my face.


Lyndsey@TheTinySkillet January 17, 2012 at 7:59 am

What a wonderful dish. I am excited to see more recipes using endive…now I just wish it was easier to find in the stores. It must be delicate! Your girls are getting so big! and even more beautiful.


Heather | Farmgirl Gourmet January 17, 2012 at 10:06 pm

This is for sure a “must make”. I love endive sautéed and your recipe sounds fantastic. Looking forward to 12 days of endive.


The Wimpy Vegetarian January 18, 2012 at 11:05 am

This looks just wonderful, Fuji Mama! I’ve pinned this to my board to remind me to make this sometime this week. Perfect vegetarian entree!


Caroline January 18, 2012 at 11:56 am

Hi there!
First of all, your recipes look so healthy and wonderful, I can’t wait to try them!
Second..it brings joy to my heart seeing how your kids are embracing this healthy lifestyle. I get sick to death hearing Moms say “my kid won’t eat that! All he/she eats is mac and cheese and McNuggets”
Such a cop-out! Congratulations on caring enough to not poison your kids with that other stuff!
See, I don’t have children, so you can imagine the comments I get when I GENTLY try to educate parents on the subject..well, obviously, thanks to people like you, it’s not about my child rearing ignorance after all!
One scenario: A super close friend and her 8 yr old son came into my salon and he had McNyuckies in his hand, I said to her “why do you feed him that? she defended herself by saying “It’s all he likes, I try other stuff, but he won’t eat healthy” I Looked at her kid and said..dude, don’t eat that crap, it will make you a sickly wimpy kid and eventually kill you”..Mom just looked at me saying “sshhhh!!! don’t tell him that! thats all he’ll eat!
The next time I saw them, I said Hey Junior, wheres those Mc Yuckoo lumps you always eat?..Ya know what he said to me? “I don’t eat that crap, it makes you sick and die” YUP!
One kid at a time…


Urban Wife January 21, 2012 at 1:09 pm

I’m bummed our local grocery store doesn’t carry Israeli couscous but that doesn’t mean I can’t saute some endive and eat it with a poached egg. :)


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