Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
The world of fermentation.
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.
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT