Israeli Couscous With Chicken Sausage And Over-Easy Eggs Recipe
We may receive a commission on purchases made from links.
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.
- 2 tablespoons olive oil
- 1 cup Israeli couscous
- 2 links chicken sausage
- 1/2 onion
- 2 plum tomatoes
- 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
- 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.
- Wild Mushroom Couscous Recipe
- Lamb Chops With Spinach Tomato Couscous Recipe
- Moroccan Merguez And Vegetable Tagine Recipe