Whole Wheat Couscous with Bacon and Egg

Whole Wheat Couscous with Jalapeño Havarti, Bacon and Egg

by Guest in Featured Articles, Recipes

This fun breakfast twist on Whole Wheat Pearl Couscous comes form Tina of The Wandering Eater. Of her blog, Tina writes, “The Wandering Eater is devoted to food that tastes good. It ranges from restaurant reviews to recipes I’ve cooked at home that reflects my food preferences of being flavorful, interesting yet somewhat familiar.” While this recipe certainly seems geared towards breakfast, we think it would make a great dinner too!

Whole Wheat Couscous with Bacon and Egg

Whole Wheat Couscous with Jalapeño Havarti, Bacon and Egg
Serves 2 (can easily be doubled)
  • 1 cup Whole Wheat Pearl Couscous (or Israeli Couscous)
  • 1-1/4 cups Water
  • Kosher Salt and ground Pepper
  • Nonstick Cooking Spray
  • 2 large Eggs
  • 2 Tbsp shredded Jalapeño Havarti (sharp cheddar or any flavorful, semi-soft cheese would work)
  • 2-3 slices of Bacon, fried and coarsely chopped
  • 2 Tbsp thinly sliced Scallion Greens or Chives
Directions
1. In a small saucepan, bring the water to a boil. While waiting, add couscous to a clean frying pan (no oil or grease needed) and toast the couscous until it’s lightly toasted. Remove from heat and set aside. Once the water is boiling, add the couscous and a pinch of salt; stir, reduce heat, and simmer until tender, about 20 minutes, or until all the water is absorbed. Remove from the heat and set aside.2. Meanwhile, heat a small nonstick pan over medium. Coat lightly with cooking spray. Add the egg and cook until white is set and yolk is still runny, about 3 minutes. Season egg to taste with salt and pepper. Repeat for the other egg (or you can cook both in one time, if you have a large nonstick pan).

3. Serve couscous in a bowl (divided evenly) topped with cheese, egg, and scallion greens. Enjoy immediately.

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