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Egg-fried Couscous

30 Minutes
4 Servings
14 Ingredients

Description

When you’re short on time but unwilling to compromise on flavour and nutrition, this Egg-fried Couscous recipe comes to the rescue. It’s a veggie celebration, featuring baby corn, broccoli, gem squash and our Simple Truth Corn and Rice Couscous.  Forget about egg-fried rice – Egg-fried Couscous is the new eggy delight you’ve been looking for. Add spring onion, garlic and ginger for extra flavour. Packed with a variety of veggies, couscous and eggs, this dish offers a balanced mix of carbohydrates, protein and essential nutrients to fuel your body and keep you satisfied. Plus, it’s ready to serve in 30 minutes! Enjoy this Egg-fried Couscous recipe when you’re craving a quick and easy vegetarian meal. Want to save even more time? Get everything you need at Checkers or on Sixty60 for delivery in 60 minutes. 

Directions

1. Heat a splash of coconut oil in a large pan or wok over medium-high heat. Sauté spring onion, garlic and ginger for a few minutes until aromatic. Toss in the baby corn, broccoli and gem squash, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

2. Add the cooked couscous to the pan, stir and fry for 2 minutes. Create space in the pan, pour in the beaten eggs, combine with the couscous, and cook until the eggs are scrambled and done.

3. Season the mix with soy sauce and pepper to taste, then set it aside.

4.NIn a separate pan, heat more coconut oil over medium-high heat. Crack the eggs into the pan and cook until the edges are crispy, keeping the yolks runny. 

5. Plate the Egg-fried Couscous on 4 serving plates. Top each serving with a crispy fried egg. Finish with a drizzle of chilli oil, chopped spring onions and micro leaves for garnish.

 

Ingredients

For the Couscous:

  • 2 tbsp. (30ml) coconut oil
  • 2 spring onions; thinly sliced
  • 2 cloves of garlic; crushed
  • Small piece of ginger; peeled and grated
  • 100g baby corn; sliced
  • 250g baby broccoli; roughly chopped
  • 350g baby gem squash; cubed
  • 1 cup (250ml) Simple Truth Corn and Rice Couscous; cooked according to packet instructions
  • 3 eggs; lightly beaten
  • 2 tbsp. (30ml) soy sauce
  • Black pepper, to season

 

For the Crispy Fried Egg:

  • 4 eggs
  • 2 tbsp. (30ml) coconut oil
  • Salt and pepper to taste
  • Chilli oil, to serve
  • 2 tbsp. (30ml) chopped spring onion, to serve
  • Handful of micro coriander leaves, to garnish (optional)