1. In a large saucepan bring stock to the boil them remove from heat. Stir in CousCous gradually then cover and stand for 5 minutes. Fluff with fork and set aside.
  2. Lightly spray non-stick pan and heat over medium heat. Add bacon and cook until crisp. Add mushrooms, tomato and spring onions. Cook 2-3 minutes or until soft.
  3. Reduce heat to medium-low. Add CousCous and 1/2 the parsley to vegetable mix. Season with pepper. Heat untul warmed through.
  4. Spoon CousCous into bowls. Top each with an egg. Sprinkle with remaining parsley to serve.

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