Vaguely Mediterranean couscous

This was originally just the couscous bit. But then I realised, of course, it needed an egg. Not the prettiest poached egg I've ever done, but I was hungry, so I rushed it. Never rush a poached egg, may that be my eggy advice to you.

You'll need:

Couscous, about 4 heaped tablespoons
Boiling water (or chicken or veggie stock) to cover the couscous
Handful of tomatoes
Half an avocado
1 egg
1 spring onion
5-6 black olives
Basil leaves
 

Method:

Put the couscous in a bowl, pour the boiling water or stock over it, then cover with a plate. Leave for about five mins, while you slice up the tomatoes, olives, spring onions and avocado.

Poach the egg as best you can (I crack the egg into a cup first, to make it easier to tip smoothly into the simmering water).

Gently mix the couscous into your chopped stuff, and stir in a few torn basil leaves. Pop your poached egg on top, and add a crunch of salt and pepper, and a drizzle of olive oil all over the whole thing.

Effort to taste ratio (both out of 10):
4:4

Verdict:
Would've been better with feta. Not bad for a 6 minute lunch tho.