This is couscous the way it works on a weeknight: start with what the box gives you, then build around it with a golden onion and a fried egg on top. The mix steams while you brown one onion long enough to sweeten it.

Serves 2. 25 minutes, 12 at the stove.

About 460 calories a serving, 13 g protein, 44 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 large onion into half-moons and set them in a wide pan with 2 tablespoons of oil over medium-high heat. Stir once a minute until the onion is golden and soft at the edges, about 8 minutes.8 min
2. While the onion cooks, prepare the couscous according to the box directions.
3. When the onion is golden, push it to the side of the pan and crack 2 eggs into the space, keeping the yolks intact if you like. Cook until the whites are set, about 3 minutes.3 min
4. Mound the couscous into two bowls, top each with half the caramelized onion and an egg, and spoon the oil from the pan over the top. Season with salt and pepper to taste.

Note Swap the egg for a dollop of plain yogurt if you prefer. Leftovers keep refrigerated for two days and reheat gently with a splash of water. Serve with a green salad or pickled vegetables on the side.