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Toasted Pearl Couscous with Fried Eggs
For this vegetarian main, we browned pearl couscous (also called Israeli couscous) to give it a toasted-wheat flavor, then cooked it risotto-style for a rich, creamy consistency. The couscous is an ideal base for runny-yolked fried eggs sprinkled with a mix of za’atar and sumac. If you like, finish with harissa or hot sauce for a welcome hit of heat and spice to perk up the other flavors. A simple parsley or arugula salad on the side makes a good counterpoint for the creaminess of the couscous.
4
Servings
Tip
Don't use regular couscous in place of pearl couscous. Regular couscous is much finer, requires different hydration and doesn't have the right chewiness. Also, don't over-toast the couscous. Aim for a light golden brown; toasting beyond that produces a flavor that overwhelms the other ingredients.
30 minutes
Ingredients
Directions
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01In a small bowl, combine the sumac and za'atar. Set aside. In a medium saucepan over medium, heat 1 tablespoon of the oil until shimmering. Add the couscous and cook, stirring constantly, until lightly browned, 3 to 4 minutes. Transfer to a paper towel–lined plate and set aside.
Reviews
May 23, 2022
Excellent quick meal
This recipe is simply amazing. I make it exactly to the recipe. I do add a sprinkle of salt and some of the sumac mixture to the eggs while they’re cooking to add even more flavor. I also add the toasted garlic as a garnish to each bowl as it adds a nice nutty flavor.
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I made the couscous with the lemon and spices as a side dish for lemon piccata. What a great substitute for rice or buttered noodles. And it's delicious with the egg too!