Ingredients
Units
Scale
- 1 1/3 cups water
- 1 cup uncooked whole-wheat couscous
- 1/2 cup sun-dried tomatoes, extra-thinly sliced (1.5 ounces)
- 3 scallions, green and white parts, minced
- Juice and zest of 1 small lemon (2 tablespoons juice)
- 1 1/2 tablespoons extra-virgin olive oil, divided
- 1 1/2 teaspoons fresh thyme leaves
- 3/4 teaspoon plus 1/8 teaspoon sea salt, divided
- 1 (5-ounce) package fresh organic baby kale or spinach
- 4 large organic eggs
- 1/8 teaspoon freshly ground black pepper
Instructions
- Bring the water to a boil in a large saucepan. Stir in the couscous, sun-dried tomatoes, scallions, lemon juice and zest, 1 tablespoon of the oil, the thyme leaves, and 3/4 teaspoon of the salt. Top with the kale. Cover, remove from heat, and let stand for 5 minutes.
- Meanwhile, heat the remaining 1 1/2 teaspoons oil in a large cast iron or other stick-resistant skillet over medium heat. Add the eggs, increase heat to medium-high, and fry the eggs to desired doneness, about 3 minutes. (Note: Prepare eggs in 2 skillets, if desire.) Season with the remaining 1/8 teaspoon each salt and pepper.
- Stir together the couscous and kale until kale is fully wilted, about 30 seconds. Transfer to 4 bowls, top each with an egg, and serve.
Notes
Per serving: 330 calories, 12g total fat, 2.5g saturated fat, 0g trans fat, 185mg cholesterol, 610mg sodium, 44g total carbohydrate, 9g dietary fiber, 5g sugars, 16g protein
Nutrition
- Serving Size: 1 1/4 cups couscous mixture + 1 egg