Israeli Couscous With Chicken Sausage And Over-Easy Eggs Recipe

Oct 19, 2013 10:00 am

Mediterranean-inspired grains topped with an egg

Chicken sausage and preserved lemon lend some Mediterranean flavor to al dente-cooked grains.
Chicken sausage and preserved lemon lend some Mediterranean flavor to al dente-cooked grains.

We're strong supporters of the "put an egg on it" theory that many dishes can be improved with the addition of a good old-fashioned sunny side-up. But Lara Ferroni's new book takes it a step further, as in, you'll never have to think what to put an egg on again. Her recipes are tailored to feature this ingredient at its finest. Convert a side dish into a hearty brunch...or just eat it any time at all. 

Israeli couscous, also known as ptitim, is little pasta balls that are vaguely reminiscent of tapioca pearls, but in a much less goopy way. I love the little spring they have when cooked perfectly al dente and the way they soak up the flavors of the sausage and preserved lemon in this Mediterranean-inspired dish. Preserved lemons can usually be found in the international food aisle of most grocery stores, but if you can’t find them, feel free to use fresh lemon zest.

Reprinted with permission from Put An Egg On It

Servings: 4


2 tablespoons olive oil
1 cup Israeli couscous
2 links chicken sausage
1/2 onion, thinly sliced into quarter rounds
2 plum tomatoes, seeded and chopped
1 tablespoon chopped preserved lemon
1/2 cup dry white wine
1 1/2 cups chicken or vegetable stock
1 tablespoon finely chopped Italian parsley
4 over-easy eggs
  1. Heat 1 tablespoon of the oil in a large, lidded cast-iron skillet over medium-high heat. When it’s shimmering, add the couscous. Stir to coat and toast for 1 minute. Transfer to a bowl and set aside.
  2. Add the sausage to the skillet and cook for 2 to 3 minutes to brown all sides. Then splash in about 1/4 cup of water and cook another 4 to 5 minutes, until the water evaporates and the juice runs clear. Set it aside on a plate.
  3. Add the onion and remaining oil and cook for 3 minutes, or until softened. Add the tomatoes and the preserved lemon, and cook for about 3 minutes, until the tomatoes are soft. Add the wine and reduce, about 4 minutes.
  4. Cut the sausage into 1/4-inch-thick slices and add it back to the skillet, with any juices that have collected. Add the couscous and pour in the stock. Bring to a boil, then reduce the heat to medium-low and cover the skillet.
  5. Cook for 10 to 12 minutes, until the couscous is tender. Remove the pan from the heat and toss in the parsley.
  6. Divide the couscous mixture between 4 bowls and top each with an egg.

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Level of Difficulty: 
Prep Time: 
20 minutes
Cooking Time: 
45 minutes
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