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.