Sautéed Escarole With Toasted Pearl Couscous And Poached Eggs

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1 cup pearl couscous or fregola sarda*

About 5 tbsp. extra-virgin olive oil, divided

About 3/4 tsp. kosher salt, divided

2 garlic cloves, thinly sliced

2 large heads (1 1/4 lbs. total) escarole, stem ends trimmed, leaves rinsed and drained (leave some water on leaves)

1/2 cup reduced-sodium chicken broth

About 1/2 tsp. pepper

1/4 cup distilled white vinegar

4 large chicken or duck* eggs

About 1/2 cup finely grated parmesan cheese

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