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Toasted Pearl Couscous with Fried Eggs

4 Servings

30 minutes

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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.




Don't use regular couscous in place of pearl couscous. Regular couscous is much finer, requires different hydration and doesn't have the right chewiness. Also, don't over-toast the couscous. Aim for a light golden brown; toasting beyond that produces a flavor that overwhelms the other ingredients.

30 minutes



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Joe B.
May 23, 2022
Excellent quick meal
This recipe is simply amazing. I make it exactly to the recipe. I do add a sprinkle of salt and some of the sumac mixture to the eggs while they’re cooking to add even more flavor. I also add the toasted garlic as a garnish to each bowl as it adds a nice nutty flavor.
Mariah G.

I made the couscous with the lemon and spices as a side dish for lemon piccata. What a great substitute for rice or buttered noodles. And it's delicious with the egg too!

Sherri H.

I made this simple and delicious recipe as a main dish for 2 adults and 2 kids. The servings were small! Anyways, we loved it, but I would recommend this recipe either doubled as a main dish, or as a side dish as written.