Red bell pepper and basil couscous with egg
A warm bowl of seasoned couscous starred with a soft egg, this is weeknight cooking stripped to its quickest. The red pepper and basil are already in the box, so you are just adding protein and heat.
About 150 calories a serving, 7 g protein, 9 g carbohydrate, 11 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 lemon
From your shelf
- 1 box red bell pepper and basil couscous
Staples
- 1 tablespoon butter
- to taste salt
- to taste pepper
- 2 eggs
- Bring 1 cup water to a boil in a small saucepan. Stir in the contents of the couscous box and 1 tablespoon butter. Remove from heat, cover, and let sit until the water is absorbed, about 5 minutes. Fluff with a fork.
- While the couscous rests, melt a thin film of butter in a skillet over medium heat. Crack 2 eggs into the pan and cook to your liking, about 3 to 4 minutes for soft yolks, seasoning with salt and pepper as they cook.
- Divide the couscous between two bowls. Top each with one egg. Squeeze fresh lemon juice over everything and season to taste with salt and pepper. Serve warm.
Note Swap the eggs for chickpeas from a tin if you prefer vegetarian. Leftovers keep refrigerated for one day; reheat gently with a splash of water. Serve with a side salad or roasted greens to stretch the meal.
On the label
WATER, DURUM WHEAT SEMOLINA, RED BELL PEPPERS, EXTRA VIRGIN OLIVE OIL, SALT, GARLIC POWDER, BASIL, SPICES.
Archer Farms, entrees, sides & small meals, serving 120 GRM, package 8.5 oz/241 g. Ingredients as printed on the label.
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Cooks as bell peppers, couscous, italian seasoning. Half of it left? Use up the bell peppers.