MOROCCAN-SPICED COUSCOUS WITH SCRAMBLED EGGS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until softened and browned, 8 to 10 minutes. Add the ras el hanout and toast, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 to 2 minutes. Stir in 1 cup water and bring to a boil. Stir in the couscous, 1 teaspoon salt and a few grinds of pepper. Cover and remove from the heat. Let sit until the couscous is tender, about 4 minutes.
- Meanwhile, whisk the eggs and heavy cream in a medium bowl; season with salt and pepper. Whisk 1 tablespoon lime juice and the remaining 1 tablespoon olive oil in a medium bowl; add the cilantro and cucumber and season with salt and pepper. Whisk the yogurt and remaining 1 tablespoon plus 1 teaspoon lime juice in a separate bowl; season with salt.
- Fluff the couscous with a fork and return to medium heat. Add the egg mixture and gently stir with a rubber spatula, bringing the eggs and couscous from the sides to the center of the skillet. Cook, stirring, until no longer wet and the egg starts to stick to the bottom of the pan, about 7 minutes; season with salt and pepper.
- Divide the couscous and eggs among shallow bowls. Drizzle with the yogurt and top with the cucumber salad.
Nutrition Facts : Calories 460, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 393 milligrams, Sodium 831 milligrams, Carbohydrate 42 grams, Fiber 4 grams, Protein 21 grams, Sugar 5 grams
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Idahosa Osamede
[email protected]This is one of my favorite recipes! It's always a crowd-pleaser.
Maniraj Thapa
[email protected]I love the versatility of this recipe. You can add or remove ingredients to suit your own taste.
Kunihira Maureen
[email protected]This recipe is perfect for a quick and easy breakfast or lunch. I often make it on the weekends when I'm short on time.
GreenDeadpool
[email protected]I added some chopped vegetables to this recipe, like carrots and bell peppers. It made the dish even more colorful and delicious.
NF NAHID
[email protected]I'm allergic to eggs, so I substituted tofu in this recipe. It turned out great! The tofu added a nice protein boost to the dish.
Wendy Glass
[email protected]This recipe was a disaster! The couscous was mushy and the eggs were overcooked. I would not recommend this recipe to anyone.
timon kipkorir
[email protected]I thought this recipe was just okay. The flavors were a bit bland for my taste.
synthia sakib
[email protected]The couscous was a little dry for my liking, but the eggs were cooked perfectly. Overall, it was a decent dish.
Luffy
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. I think it would be great for people who like spicy food.
Rajendra Basant
[email protected]I'm not a big fan of couscous, but this recipe changed my mind. The spices were perfectly balanced and the eggs added a nice richness.
Abhishek Verma
[email protected]This recipe was easy to follow and the results were delicious. I especially liked the addition of the cilantro and parsley.
Prince Biokoro
[email protected]I've made this recipe several times now and it's always a hit. My family loves the flavorful couscous and the eggs add a nice touch of protein.
Mahdi Diab
[email protected]This was a great recipe! I followed it exactly and it turned out perfectly. The couscous was fluffy and flavorful and the eggs were cooked just right. I loved the combination of spices in the couscous and the freshness of the cilantro and parsley.