SafePlates

Ingredients

• 1 cup (180g) couscous
• 1 1/4 cups (300ml) vegetable broth
• 4 large eggs (ca. 220g)
• 4 oz (120g) cooked ham, diced
• 1 small onion, finely chopped (ca. 2.5 oz / 70g)
• 1 bell pepper, diced (ca. 5 oz / 140g)
• 2 tbsp (30ml) olive oil
• 1/2 tsp (2g) paprika powder
• salt and pepper to taste
• 2 tbsp (8g) fresh parsley, chopped

Instructions

1. Place the couscous in a large bowl. Pour the hot vegetable broth over it, cover, and let it sit for 5 minutes to swell. Then fluff with a fork.
2. Heat the olive oil in a large skillet over medium heat. Sauté the finely chopped onion and diced bell pepper for 3–4 minutes until soft.
3. Add the diced ham and sauté for another 2 minutes.
4. Add the swollen couscous to the skillet and mix everything well. Season with paprika powder, salt, and pepper.
5. Beat the eggs in a separate small bowl. Pour the beaten eggs over the couscous in the skillet and cook, stirring, until the egg is fully set.
6. Sprinkle with fresh parsley and serve immediately.

Tip

For extra freshness, you can drizzle a little lemon juice over the finished dish.