Israeli Couscous With Chicken Sausage And Over-Easy Eggs Recipe
Mediterranean-inspired grains topped with an egg
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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.
- 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.
- 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.
- 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.
- 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.
- Cook for 10 to 12 minutes, until the couscous is tender. Remove the pan from the heat and toss in the parsley.
- Divide the couscous mixture between 4 bowls and top each with an egg.
Try out these recipes with couscous on Food Republic: