Do you like couscous? I love it! Besides being really delicious, it’s also extremely versatile and incredibly practical. In just a few minutes, the dish is ready. I’ve already prepared it in many ways. Today I will show you how to make an excellent couscous with peas and eggs; a first course that, I am sure, will not disappoint you. Keep it in mind for all those days when you have little time to cook. Moreover… since it is good both hot and at room temperature, it is also great for a packed lunch.
Other similar dishes? I suggest you try:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 3/4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Couscous with Peas
- 7 oz couscous
- 7 oz water
- 9.5 oz peas, canned, drained (drained weight)
- 1 shallot (large)
- 2 eggs (large)
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- 1 Pan small
- 1 Pot large with lid
Preparation of Couscous with Peas
Peel the shallot and chop it finely, then sauté it with a couple of tablespoons of oil in a small non-stick pan.
Let it sizzle for a moment, then add the eggs, lightly salt them, scramble them with a wooden spoon and cook until they are well set. Set aside.
Pour the water into a large pot and add a tablespoon of oil and a teaspoon of fine salt.
Put the lid on and bring to a boil. When the water boils, pour in the couscous and turn off the heat. Cover again and let the couscous swell, then fluff it well with a fork. In any case, read the instructions on the package carefully.
Drain the peas from their preserving liquid, rinse them under warm running water, add them to the couscous and mix gently.
Finally, add the scrambled eggs. Adjust the salt and pepper, drizzle with a little raw oil, and mix all the ingredients well.
Serve the couscous with peas and eggs on individual plates and serve it hot or at room temperature. Enjoy! Paola
