{"id":29090,"date":"2013-04-28T18:06:12","date_gmt":"2013-04-28T22:06:12","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=29090"},"modified":"2013-04-28T18:06:12","modified_gmt":"2013-04-28T22:06:12","slug":"broccoli-couscous-with-poached-egg%e3%83%aa%e3%82%be%e3%83%83%e3%83%88%e9%a2%a8%e3%83%96%e3%83%ad%e3%83%83%e3%82%b3%e3%83%aa%e3%83%bc%e3%82%af%e3%82%b9%e3%82%af%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=29090&lang=en","title":{"rendered":"Broccoli Couscous with Poached Egg
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\"46\"<\/a><\/p>\n

Broccoli Couscous with Poached Egg<\/strong><\/p>\n

This was my today’s breakfast. I cooked couscous and mixed it with the broccoli soup I had prepared yesterday. The soup was pretty thick and the couscous mixture reminded me of the texture of risotto. There is no milk or cream in the soup, so you can really taste the broccoli, which I like. Served with a poached egg.<\/p>\n

Broccoli couscous with poached egg: oil, onion, garlic, broccoli, peas, water, bay leaf, vegetable base, sugar, salt, pepper, cooked couscous, parsley, poached egg <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"45\"<\/a><\/p>\n

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\"47\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Broccoli Couscous with Poached Egg This was my today’s breakfast. I cooked couscous and mixed it with the broccoli soup I had prepared yesterday. The soup was pretty thick and the couscous mixture reminded me of the texture of risotto. There is no milk or cream in the soup, so you can really taste the […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,11],"tags":[],"class_list":["post-29090","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29090","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29090"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29090\/revisions"}],"predecessor-version":[{"id":29104,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29090\/revisions\/29104"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29090"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29090"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29090"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}