Herbed Green Couscous With Fried Eggs

• Herb Dressing
• 1/4 cup parsley, chopped
• 1/4 cup mint, chopped
• 1/4 cup cilantro, chopped
• 2 tablespoons tarragon, chopped
• 2 tablespoons chives, chopped (green parts of green onion also work)
• 1/3 cup extra virgin olive oil
• Couscous
• 1 cup israeli couscous
• 1 1/2 cups broth or water
• 1 sweet yellow onion, thinly sliced
• 1/2 cup pistachios, chopped
• 2 cups greens (chard, spinach, mixed...)
• parmesan to garnish
• eggs
• butter
• 2 tablespoons olive oil
• bread

1. Put all herb dressing ingredients in a blender and pulse until just smooth. Season with salt and pepper.
2. Briefly toast pistachios in a dry pot then put in large bowl. Add 1 T olive oil to pan and saute shallots over medium low until deep brown. Add to bowl. Add remaining 1 T olive oil to pot and toast couscous to a light brown. Add broth and simmer over low until liquid is absorbed and couscous is tender (10-12 minutes). Add couscous to bowl and let cool. Toss with herb dressing and greens and divide on four plates.
3. Melt butter in a pan and fry eggs to over easy. Place one egg on top of each salad. Using peeler, shave thin slices of parmesan over eggs and add a grind of fresh pepper. Serve with toasty bread.

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Taken from food52.com/recipes/18074-herbed-green-couscous-with-fried-eggs (may not work)