Poached Eggs Over Couscous

• 1 c. chicken broth
• 1 clove garlic, minced
• 1/2 tsp. paprika
• 1/4 tsp. white pepper
• 1 c. couscous
• 1/2 c. lightly toasted pistachio nuts
• 1 (14.5 oz.) can petite diced tomatoes
• 2/3 c. vegetable broth
• 2 eggs

In a small saucepan, combine the chicken broth, garlic, paprika and white pepper. Bring the mixture to a boil, remove from the heat and add the couscous and nuts. Cover the saucepan and let rest.

In a small skillet, warm the tomatoes and vegetable broth over medium heat. When the liquid begins to simmer, carefully crack the eggs into the simmering liquid. Poach the eggs over medium heat until cooked to your desired doneness.

Fluff the couscous with a fork and divide between two serving plates. Carefully slide a poached egg onto each plate and spoon the tomato mixture over the egg. Serve immediately.

• Yields: 2 servings
• Preparation Time: 20 minutes