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Couscous Breakfast Bowl
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Description
This couscous breakfast bowl is on the table in less than 10 minutes! So nutritious and filling! This is now a staple in my house.
Ingredients
- ⅓ cups Couscous
- 2 Tablespoons Olive Oil
- 1 whole Cipollini Onion, Chopped
- 5 whole Asparagus Spears Chopped
- 1 whole Egg, Whisked
- 1 Tablespoon Chopped Sun Dried Tomatoes
- 1 dash Salt (or More To Taste)
- 1 dash Pepper Or More To Taste
- 1 dash Chopped Chives
- 2 whole Basil Leaves
Preparation
Cook couscous according to package instructions.
Place olive oil in a medium skillet over low heat. Add onion and a pinch of salt and cook until translucent. Add asparagus and some more salt and pepper to taste. Bump up heat to medium. Cook for about 5 minutes or until asparagus becomes tender. Add in your whisked egg and mix with the asparagus and onion until cooked.
Place cooked couscous in the skillet and mix. Add the sun-dried tomatoes.
Plate and garnish with chives and basil leaves.
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