Couscous with Scrambled eggs- Quick fix Dinner

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Dinner whipped up in under 15 minutes. Quick, yet filling..

After a long hectic day, who wouldn’t want to see dinner ready on the dining table. The only thing we have to do is just enjoy the food and worry about nothing else. I don’t know how many times I would have longed for the same. These are the moments when I wished my mom was with me, I can’t stop appreciating her for not failing for even a single day and having not just dinner, but all meals ready on the dining table, even before we get hungry.

Yesterday, was a real hectic day for me and I felt super lazy to cook. It’s no big deal for me if I get lazy to cook, the least thing I have to do is just pick up the phone and dial the number of any nearby restaurants. But yesterday, I didn’t feel like eating outside, as I had been eating outside continuously for the last few days. More than getting sick from eating restaurant food continuously, I am quite concerned about getting the next size jeans during my next shopping 😛 A Big No to that………..

I moved to a new place and right now I can only think about making quick and easy meals. As soon as the idea of making dinner in under 15 minutes struck my brain, I found my hands and legs moving towards the small, yet fancy kitchen in my suite. I whipped up the dinner with whatever I had in my pantry and refrigerator. Here is a quick fix dinner you could make after a long day or when you feel like not hitting the restaurant and when wanting for a homemade dinner. On these days Couscous, Pasta, Noodles and Salad comes to rescue me, it’s hard to find my pantry without these piled up.

Couscous with Scrambled eggs:

Serves 4 people

Ingredients:

  • Couscous- 1 1/4 cups
  • Onion chopped- 2
  • Chicken stock or veggie stock- 1 cup
  • Canned Chick peas- 1 can, drained and rinsed
  • Pepper powder- 2 tsp
  • Eggs- 2
  • Green pepper, chopped- 1
  • Salt- a pinch
  • Extra virgin Olive oil- 2 tsp
  • Cilantro or parsley leaves chopped- 2 tbsp

Instruction:

  • In a deep bottomed pan, add 1 tsp oil, add 1 onion chopped and saute.
  • Add chick peas to this and saute for another 2 minutes.
  • Add 1 tsp pepper powder and add chicken stock.
  • When the chicken stock starts to boil, remove the pan from the flame and sprinkle 11/4 cups of couscous into the chicken stock while stirring gently.
  • Cover and let rise for 2 minutes( all the water should be absorbed by the couscous).
  • In the meantime,break 2 eggs into a bowl and whisk it with pepper powder, salt and keep it aside.
  • In a skillet, add the remaining 1 tsp oil, add 1 onion chopped and saute.
  • Add green pepper chopped to this and saute for 2 minutes.
  • Add the eggs to this and scramble it, and stir fry it for a minute or so until cooked.
  • Add the scrambled, cooked eggs to the covered couscous and give it a mix.
  • Garnish with Cilantro or parsley leaves.

Tips:

  • You could serve this on a lettuce leaves to give it a fancy look.
  • For vegetarians: use veggie stock, add more veggies of your choice along with the chick peas and you could even skip eggs.
  • Serve with Baked Sweet potato fries, for recipe: http://thasneen.com/cooking/baked-sweet-potato-fries/

 

Couscous with Scrambled eggs- Quick fix Dinner
 
Ingredients
  • Couscous- 1¼ cups
  • Onion chopped- 2
  • Chicken stock or veggie stock- 1 cup
  • Canned Chick peas- 1 can, drained and rinsed
  • Pepper powder- 2 tsp
  • Eggs- 2
  • Green pepper, chopped- 1
  • Salt- a pinch
  • Extra virgin Olive oil- 2 tsp
  • Cilantro or parsley leaves chopped- 2 tbsp
Instructions
  1. In a deep bottomed pan, add 1 tsp oil, add 1 onion chopped and saute.
  2. Add chick peas to this and saute for another 2 minutes.
  3. Add 1 tsp pepper powder and add chicken stock.
  4. When the chicken stock starts to boil, remove the pan from the flame and sprinkle 11/4 cups of couscous into the chicken stock while stirring gently.
  5. Cover and let rise for 2 minutes( all the water should be absorbed by the couscous).
  6. In the meantime,break 2 eggs into a bowl and whisk it with pepper powder, salt and keep it aside.
  7. In a skillet, add the remaining 1 tsp oil, add 1 onion chopped and saute.
  8. Add green pepper chopped to this and saute for 2 minutes.
  9. Add the eggs to this and scramble it, and stir fry it for a minute or so until cooked.
  10. Add the scrambled, cooked eggs to the covered couscous and give it a mix.
  11. Garnish with Cilantro or parsley leaves.
Notes
You could serve this on a lettuce leaves to give it a fancy look.
For vegetarians: use veggie stock, add more veggies of your choice along with the chick peas and you could even skip eggs.
Serve with Baked Sweet potato fries, for recipe: http://thasneen.com/cooking/baked-sweet-potato-fries/

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