When you feel like a no fuss, one pot dish for dinner, this is perfect as it is easy and tasty too. You can replace the kale with spinach.
INGREDIENTS
450g Israeli couscous
50g red onion, finely chopped
4 medium cloves garlic, finely chopped
100g of kale or cavalo nero, rib removed and finely chopped
2tbsps currants
2 sundried tomatoes in oil, finely chopped
5tbsps extra virgin olive oil
1 tsp za’atar seasoning
1 tsp ground sumac
3 cups hot water
4tsps lemon or lime juice
2tsps harissa
Salt and pepper to taste
4 large eggs
METHOD
In a small bowl combine the lime juice with harissa. In another small bowl, combine the sumac with za’ atar. Set aside.
In a large sauce pan over medium, heat 4 tablespoons of oil until shimmering. Add the couscous and cook, stirring constantly, until lightly browned, 3-4 minutes.
Pour in ½ cup of the hot water and cook, stirring, until most of the water is absorbed, about 2 minutes. Repeat this 3 more times. On the fourth time, add the garlic, kale, currants, salt and pepper. Mix in well after adding the last half cup of hot water. You should have cooked the couscous for a total of 15 minutes or so and the couscous has a bite but cooked. Taste and check for seasoning. Stir in the sundried tomatoes and onion and continue cooking for a further minute. Turn the heat off and keep warm.
In another fry pan over medium, add a teaspoon of oil. Crack an egg and cook for about 3 minutes until the whites are set but yolks are runny. Repeat with the remaining eggs.
Divide the couscous among four bowls. Top with a fried egg and add a generous sprinkling of sumac mixture. Drizzle the harissa mixture too. Serve immediately. Serves 4.