When you have couscous and not much else, build toward something substantial: sweet caramelized onion, a soft egg, and broth to pull it all together. This comes together in the time it takes to steep the grain.

Serves 2. 35 minutes, 10 at the stove.

About 930 calories a serving, 85 g protein, 64 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Slice 1 large onion into thin rings and melt 2 tablespoons butter in a large skillet over medium heat. Add the onion and 1 teaspoon salt, stir well, then let it cook without stirring for five minutes while you bring 2 cups broth to a boil in a small pot.5 min
2. Stir the onion and continue cooking, uncovered, for fifteen minutes, stirring every few minutes, until the onion is completely soft and deeply browned at the edges.15 min
3. Pour the hot broth over 1 cup couscous in a bowl with minced 1 clove garlic, cover with a plate, and let sit for five minutes while the onion finishes.5 min
4. Fluff the couscous with a fork and divide between two bowls. Top each with half the caramelized onion, then make a nest in the couscous and crack 1 egg into each nest, adding a grind of pepper to each.
5. Return the skillet to medium-high heat and add the couscous bowls, nestled eggs up, for three to four minutes until the egg white is set but the yolk still yields to gentle pressure, then serve immediately.4 min

Note Swap the egg for crumbled feta or a spoonful of yogurt if you prefer. Leftover couscous and onion keep for three days, warmed with a splash of broth. Serve with a green salad or roasted vegetables on the side.