A tasty and complete dish, in which the protein comes from hard-boiled eggs marinated in vinegar, sugar, garlic and cinnamon. For a new and stimulating flavour.

Ingredients for wholegrain couscous (serves 2)

Approximately 200 g wholegrain couscous
2 organic eggs
1 handful of flaked almonds
1 handful of sultanas
4 dried figs
4 dried prunes
half a glass of wine vinegar
2 tablespoons of cane sugar
extra virgin olive oil
1 clove of garlic
1 small piece of cinnamon
1 teaspoon of curry powder
salt

couscous integrale — The energy-rich ingredients for the wholegrain couscous © Beatrice Spagoni

Method

Rinse the couscous and cook it in double its volume of water for approximately 15 minutes. Meanwhile, cook the eggs for 7 minutes from cold water until hard-boiled, then drain them and cool under cold running water. Soak the sultanas in cold water. Pour the vinegar and sugar into a small saucepan, add the peeled garlic clove and a small piece of cinnamon, and bring to the boil. Once the sugar has dissolved, lower the heat and add the peeled hard-boiled eggs. Leave them to absorb the flavours for a few minutes, then turn off the heat and leave to marinate.

Meanwhile, cut the dried prunes and figs into small pieces or strips. Once cooked, remove the couscous from the heat (it will have absorbed all the cooking water), dress it with extra virgin olive oil, a little of the eggs' marinade, the curry powder and mix well. Then add the figs, prunes, drained sultanas and almonds and stir again. Serve the couscous with the marinated eggs cut in half.

Wholegrain couscous with curry, dried fruit and marinated hard-boiled eggs