SafePlates

Ingredients

• 1 cup (6.3 oz) (180g) couscous
• 1 1/4 cups (10 fl oz) (300ml) vegetable broth
• 4 large eggs
• 4 oz (120g) cooked ham, diced
• 1 small onion, finely chopped
• 1 bell pepper, diced
• 2 tbsp (1 fl oz) (30ml) olive oil
• 1/2 tsp (0.07 oz) (2g) paprika powder
• Salt and pepper to taste
• 2 tbsp (0.3 oz) (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 onion and bell pepper in it for 3–4 minutes until softened.
3. Add the diced ham and cook for another 2 minutes.
4. Add the swollen couscous to the skillet and mix everything well. Season with paprika powder, salt, and pepper.
5. Make a well in the center of the skillet and crack in the eggs. Lightly beat the eggs and let them set, then mix them into the couscous.
6. Fry everything together for another 2–3 minutes, until the eggs are fully cooked.
7. Sprinkle with fresh parsley and serve immediately.

Tip

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