Coconut Corn Couscous with Soft Egg Ribbons
A light, fluffy coconut couscous folded with sweet corn, spinach, and soft scrambled egg ribbons.
Ingredients(6)
- 1/4 cup dry couscous
- 1/4 cup canned coconut milk (full-fat, unsweetened)
- 1/4 cup frozen corn kernels
- 1/4 cup fresh spinach, finely chopped
- 1 large egg
- 1 tsp olive oil
Instructions(10 steps)
- 1
Heat coconut milk with 1/4 cup water until steaming.
- 2
Stir in couscous, cover, and remove from heat to steam for 5 minutes.
- 3
Microwave or simmer corn with 1 tbsp water until tender.
- 4
Wilt chopped spinach in warm corn mixture off heat.
- 5
Beat egg in a bowl.
- 6
Warm olive oil in a nonstick pan on low heat.
- 7
Pour in egg and slowly stir into very soft curds.
- 8
Fluff couscous with fork, breaking any clumps.
- 9
Stir in corn-spinach mix and egg. Cool slightly before serving.
- 10
Cut or mash into small, soft bite-sized pieces for serving.
Nutritional Highlights
- -Protein from egg
- -Iron from spinach
- -Fiber from corn and couscous
- -Healthy fats from coconut milk
Age Appropriateness
Soft, cohesive grains and very soft scrambled egg are easy to mash with gums, while finely chopped spinach and tender corn introduce gentle texture without hard chunks.
Introduction Tip
Serve slightly warm, not hot, and offer a familiar food alongside. Let your toddler explore by self-feeding with fingers first, then offer spoonfuls if they accept.