SafePlates

Ingredients

• 1 cup (200g) couscous
• 1 1/4 cups (300ml) vegetable broth
• 2 large eggs
• 3.5 oz (100g) cooked ham, diced
• 1 small onion
• 1 medium bell pepper (red or yellow)
• 2 EL (2 tbsp/30ml) olive oil
• Salt to taste
• Pepper to taste
• 1 bunch parsley

Instructions

1. Bring the vegetable broth to a boil in a pot.
2. Put the couscous in a large bowl, pour the hot broth over it, cover, and let it sit for 5 minutes to swell. Then fluff it with a fork.
3. Cut the onion and bell pepper into small cubes. Finely chop the parsley.
4. Heat the olive oil in a large skillet over medium heat. Sauté the onion and bell pepper in it for 3–4 minutes, until they are soft.
5. Add the diced ham and sauté for another 1–2 minutes.
6. Add the swollen couscous to the skillet and mix everything well. Season with salt and pepper.
7. Beat the eggs in a bowl, pour over the couscous, and cook while stirring until the egg is set.
8. Finally, fold in the chopped parsley and serve the couscous skillet immediately.

Tip

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