Rustle up these grain bowls in just under 20 minutes. With wholemeal couscous, beetroot, pomegranate and cannellini beans, they're packed with good-for-you ingredients
Nutrition: Per serving
Tip the couscous into a bowl with a pinch of salt and pour over 100ml boiling water. Cover and leave for 5 mins, then fluff up with a fork.
Roughly chop the beetroot and add to the couscous along with the pomegranate seeds, parsley, tomatoes, cucumber, red onion, pumpkin seeds, lemon zest, a squeeze of the juice and 1½ tsp olive oil. Season well.
Blitz the cannellini beans, tahini, garlic and a squeeze of the remaining lemon juice in a small blender with a splash of water until smooth and creamy. Season to taste.
Bring a small pan of water to the boil and cook the eggs for 6-7 mins for jammy centres, or 8 mins if you prefer the yolks set. Cool briefly under cold running water, then peel and halve.
Spread a generous spoonful of the bean hummus over the bottom of two shallow pasta bowls. Top with the grain salad and the eggs, then drizzle with a little extra olive oil to serve.
