This box of pine nut couscous is nearly a complete dinner on its own, flavored with toasted nuts and dried mushrooms. You'll roast whatever vegetables you have on hand while the couscous steams, then finish with a soft egg to catch the steam and bind the grains. A weeknight winner.

Serves 2. 30 minutes, 15 at the stove.

About 460 calories a serving, 18 g protein, 69 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Cut 1 medium zucchini and 1 bell pepper into half-inch pieces, toss with 2 tablespoons olive oil, salt, and pepper, spread on a baking sheet, and roast until golden and tender, about 18 minutes. Stir halfway through.18 min
2. While vegetables roast, bring 1 and 1/4 cups water to a boil in a covered saucepan. Stir in the contents of the couscous box and 1 tablespoon butter, cover, remove from heat, and let sit 5 minutes until the grains are tender and water is absorbed.5 min
3. Crack 2 eggs into a bowl and beat lightly with a fork. When vegetables are done, remove them from the oven and add to the couscous, fluffing gently with a fork. Pour the beaten eggs over the hot couscous, cover the pot for 2 minutes until the eggs are set, then fold in gently. Taste and adjust salt and pepper.2 min

Note Swap the vegetables for whatever you have: cherry tomatoes, mushrooms, or spinach will all work. Leftovers keep three days refrigerated and reheat gently with a splash of water. Serve with a green salad or yogurt on the side.