Moroccan Couscous with Scrambled Eggs

Votes: 3

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 460, total fat 23 G., saturated fats 8 G., proteins 21 G., carbohydrates 42 G., fiber 4 G., cholesterol 393 mg, sodium 831 mg, sugar 5 G.

This couscous's distinctive Moroccan flavor comes from the seasoning ras el hanout, traditionally used in North African cuisine. Simmer the couscous in a light, spicy tomato sauce, and when it's ready, fry some scrambled eggs right in the same pan. Serve with a refreshing cucumber salad and a simple yogurt sauce, the recipe for which is also provided below. Couscous with scrambled eggs can be served as a main course, for example, for breakfast or a light dinner, or as a side dish with meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. l. olive oil
1 onion, diced
1 tbsp. l. ras el hanout seasoning, see recipe below
1 tbsp tomato paste
1 cup quick-cooking couscous
8 large eggs
1/4 cup heavy cream
2 tbsp + 1 tsp freshly squeezed lime juice
1 cup coarsely chopped fresh cilantro
Half a cucumber, diced
0.5 cup plain whole milk yogurt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: couscous grain, eggs, cream, yogurt, cucumbers, lime juice, cilantro, tomato paste

Cooking the dish according to the recipe:

In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the onion and cook, stirring, until softened and browned, 8-10 minutes. Add the ras el hanout and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1-2 minutes.
Stir in 1 cup of water and bring to a boil. Add the couscous, 1 teaspoon of salt, and a pinch of freshly ground black pepper. Cover and remove from heat. Let sit until the couscous is tender, about 4 minutes.

Meanwhile, in a medium bowl, whisk the eggs with the cream and season with salt and pepper. In another bowl, combine 1 tablespoon of lime juice and the remaining 1 tablespoon of olive oil; add the cilantro and cucumber, and season with salt and pepper.
In another bowl, combine yogurt with the remaining 1 tablespoon plus 1 teaspoon lime juice; season with salt to taste.
Fluff the couscous with a fork and return to medium heat. Add the egg mixture and gently fold with a silicone spatula, moving the eggs and couscous from the sides to the center of the pan.
Cook, stirring, until the egg is set and begins to stick to the bottom of the pan, about 7 minutes; season with salt and pepper to taste.
Divide the couscous and eggs among plates. Drizzle with yogurt and top with the cucumber salad.

Ras el Hanout dry spice mix

Grind all the spices.
- 1 cinnamon stick 2 pieces of galangal
- 1 tbsp. ground ginger
- 8 allspice berries
- 8 white or green cardamom seeds
- 1 teaspoon of anise
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon lavender
- 2 small pieces of orris root
- 5 dried rose buds
- 4 whole cloves
- 6 turmeric fruits
- A pinch of mace
- 1/2 tsp ground cayenne pepper