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Great homemade coffee with James Hoffmann.
For this vegetarian main, we browned pearl couscous (also called Israeli couscous) to give it a toasted-wheat flavor, then cooked it risotto-style for a rich, creamy consistency. The couscous is an ideal base for runny-yolked fried eggs sprinkled with a mix of za’atar and sumac. If you like, finish with harissa or hot sauce for a welcome hit of heat and spice to perk up the other flavors. A simple parsley or arugula salad on the side makes a good counterpoint for the creaminess of the couscous.
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