🇲🇦 Moroccan

Eggs Couscous

Name: Eggs Couscous
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: to taste Salt; 1, finely chopped Onion; 300 g Rice; 2 tbsp Olive Oil; 6 Eggs; 3 Carrot; 600 ml Stock or Broth; 2 Zucchini; 1 tsp Ras el Hanout; 350 g Couscous

🇲🇦 Moroccan

Friday couscous — eggs over steamed semolina with vegetables and broth. About 35 minutes from fridge to table.

Prep 10 min Cook 25 min Serves 4 Medium

Ingredients

Saltto taste
Onion1, finely chopped
Rice300 g
Olive Oil2 tbsp
Eggs6
Carrot3
Stock or Broth600 ml
Zucchini2
Ras el Hanout1 tsp
Couscous350 g

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Rinse the rice until the water runs clear, then drain well.
2
Heat the Olive Oil in a wide pot, soften the onion, and bloom the ras el hanout for 30 seconds.
3
Stir in the eggs, then add the rice and turn everything gently through the fragrant oil.
4
Pour in the stock, bring to a boil, then clamp on a lid and cook on the lowest heat for 15 minutes without peeking.
5
Rest off the heat for 5 minutes, then fluff with a fork and crown with fresh cilantro.

Chef's tip

Never lift the lid while the rice steams — trapped steam is doing the work.

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Watch how it's made

Video: Egg Fried Couscous · on YouTube