What you will need:
1 small broccoli
200 gram black beans from glass
300 gram couscous from bulk
white cheese blocks from glass
15 gram coriander
pepper and salt
- Place the couscous in a saucepan and cover it almost all the way with hot water. Place the lid on the saucepan and leave it for 15 minutes.
- Cut the broccoli in small florets, put it in a pan and cover with boiling water. Leave it to cook for 3 minutes. Remove the broccoli from the water but leave the water in the pan. Put the eggs gently in the water and cook them for 4 minutes. When ready put the eggs under cold water and peel off. Cut in half when you place it on your plate.
- Meanwhile cut the mushrooms in quarters and place them in a pan with olive oil. Cook for 5 minutes and cut the tomatoes in small pieces. Add the tomato and the black beans to the champions and simmer for other 5 minutes.
- Scoop some couscous on your bowl next to the eggs, place the broccoli with the mushroom mix and add some white cheese blocks and the coriander for topping.
VEGAN option: instead of white cheese use sesame seeds and instead of eggs cut some mango or pineapple (is surprisingly good with black beans).
Add your leftover veggies and egg shells to the compost. Read more about composting at home here.
I love to reuse the glass packaging for storing bulk items, making home made scrubs or putting plants in them. Enjoy!