Mushroom & Chickpea Protein Bowl

Step 1

In a pot of boiling water, cook the eggs for 6 min. As the eggs cook, prep a bowl of ice water. After 6 min, transfer the egg to the ice water to stop the cooking. Once it's cool to touch, peel off the shell & set aside.

Step 2

Meanwhile, clean & thinly slice the mushrooms.

Step 3

Heat a drizzle of olive oil in a pan over medium heat. Add the mushrooms. Season with salt, pepper & seasonings of your choice (we suggest Italian seasoning). Stir & cook for 4-5 min.

Step 4

Meanwhile, heat water to boil. In a small bowl, combine the couscous with a drizzle of olive oil, salt & pepper. Pour in boiling water (equal amount to the couscous). Cover the bowl & allow the couscous to absorb the water for 5 min. Uncover, fluff with a fork & set aside.

Step 5

Stir the mushrooms, then grate in the garlic. Mix well.

Step 6

In a dish, add: the couscous, mushrooms, arugula & drained/rinsed chickpeas. Season to taste & serve with the soft-boiled egg cut in half. Top with fresh herbs if you have any. Enjoy!