Couscous with Scrambled eggs- Quick fix Dinner
  • 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
  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.
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:
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at