Toasted Pearl Couscous with Fried Eggs | Christopher Kimball’s Milk Street

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Milk Street Recipe

Toasted Pearl Couscous with Fried Eggs

30 minutes

Toasted Pearl Couscous with Fried Eggs

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.

4

Servings

Tip

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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DECEMBER 2021
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