The Near East mix has all the seasoning built in, so you just need onions and an egg to turn it into a complete dinner. Caramelizing the onions takes time but needs little attention, and the couscous cooks in minutes while you finish the pan.

Serves 2. 45 minutes, 15 at the stove.

About 790 calories a serving, 22 g protein, 98 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 large onion into thin half-moons. Heat 3 tablespoons oil in a large skillet over medium heat and add the onions with a pinch of salt. Stir occasionally until they turn golden and sweet, about 25 minutes; they should be soft and jammy.25 min
2. When the onions are almost done, bring 1.5 cups water to a boil in a separate pot. Pour 1 cup couscous mix into the pot, stir once, cover, and remove from heat for 5 minutes.5 min
3. Fluff the couscous with a fork and transfer half of it to two bowls or plates. Make a well in the center of the onions in the skillet and crack 2 eggs into it, then dot them with 1 tablespoon butter and cover the pan to cook gently until the whites are set but yolks stay soft, about 3 minutes.3 min
4. Slide each egg onto its portion of couscous, then top with half the caramelized onions. Season with salt and pepper to taste.

Note Swap the egg for a can of chickpeas tossed in the onions if you prefer. Leftovers keep three days refrigerated and are good cold or reheated gently. Serve with a simple green salad or pick up some fresh spinach to wilt into the warm couscous.