Couscous with eggs and tomatoes

This quick to make vegetarian dish has North African influences and would make a great lunchtime snack.

Couscous with eggs and tomatoes

Servings:	Serves 4
Calories per serving:	226
Ready in:	30 minutes
Prep. time:	10 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	25th October 2012

Best recipe review Deliciously middle Eastern 4.7/5 Even though it looks to have been created by a Brit! Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 675 g (1.5 lb) tomatoes
• 1 to 2 hard-boiled eggs per person
• 4 garlic cloves, chopped finely
• 5 tablespoons (75 ml) olive oil
• 1 fresh red chilli, deseeded and sliced into rings
• 2 teaspoons soft brown sugar or grated jaggery
• 1 large onion, peeled and chopped finely
• 50 g (2 oz) sultanas or dried apricots, chopped finely
• 2 celery sticks, sliced into moons
• 1 cup couscous
• 350 ml (12 fl oz) vegetable stock (a veggie stock cube in boiled water would do ok)
• 1/2 a teaspoon of caraway seeds, lightly crushed in a pestle and mortar (optional)
• 1/2 a teaspoon of black cumin seeds, lightly crushed in a pestle and mortar (optional)
• Sea salt and freshly ground black pepper to taste
• A handful of almond flakes; toasted, if you so wish

Mise en place

• Preheat the oven to 204° C (400° F - Gas 6)

Method

1. Slice the tomatoes in two and lay on a baking tray
2. Drizzle with 2 tablespoons (30 ml) of the olive oil, sprinkle with chopped chilli, sugar, salt and pepper - roast for 20 minutes
3. Drop the eggs into boiling water, return top the boil and boil for 4 minutes - remove and plunge into cold water until cold then peel
4. Heat the 2 tablespoons (30 ml) of the oil in a large pan on a low heat and soften the onion and celery until soft, about 5 minutes
5. Add the sultana and couscous and stir-fry for a few minutes
6. Tip in the stock and couscous into the pan, cooks for a few minutes then leave, covered so all of the liquid is absorbed into the couscous
7. Add the tomatoes, spices, if using, and remaining 1 tablespoon (15 ml) of olive oil, season to taste and in a food processor, blend to a paste, add a little hot water if it is too dry
8. Arrange the eggs in a large serving bowl or four separate bowls, spoon half of the tomato sauce over the eggs, and cover with couscous, sprinkle with almond flakes
9. Serve with the remaining sauce in a bowl or gravy boat

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