Breakfast Couscous With Sun Dried Tomatoes

Breakfast couscous should totally be a main meal in every house. It’s easy to make, versatile, and unless you do some serious damage, it’s alway pretty darn tasty too!

However, this is a recipe that I don’t enjoy very often because it’s a little higher in fat and carbs. But it makes a great treat on a Sunday morning when you just want something a little different for breakfast.

Clean Eating Sun Dried Tomato Breakfast Couscous

It’s definitely a lightly flavored dish, but the great thing is that you can add as much spice as you like. Season this one to your tastes because couscous is very forgiving.

I have to say that I enjoyed this dish all by my lonesome the other morning. And I can tell you that it was completely enjoyable. Not only did I have a delicious breakfast, but I had peace and quiet at the breakfast table. Mini Chef had better things to do than hang out with boring old Mom, so this boring old Mom lived it up and enjoyed the quiet that so rarely happens around here.

A perfectly delicious morning.


Essentially, it’s pasta. But it comes in three different sizes and is typically used more like a grain than an actual pasta. Treat it similarly to rice our quinoa and you’ll end up with a tasty dish!


The ratio for cooking couscous is 1 1/2 cups of water to 1 cup of couscous. It’s super easy to make because once you add the couscous to the boiling water, you turn off the heat, cover with a lid and let the hot water do all the work. Five minutes later, you’ve got a nice pot of couscous that you can do just about anything with.


  • Couscous is high in selenium.
  • It offers a nice dose of plant-based protein (1 cup = 6 g of protein).
  • It’s quick and easy to make.
  • It blends well with just about anything you add to it.


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Clean Eating Sun Dried Tomato Breakfast Couscous

Breakfast Couscous

Note: This would also be delicious made with quinoa!
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Course: Breakfast
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 317kcal


  • cup dry, whole wheat couscous (cooked to package directions)
  • 2 large eggs
  • 2 tbsp. sun dried tomatoes (dry or drained if packed in oil)
  • 2 tsp. olive oil
  • ½ tsp. garlic powder
  • ¼ tsp. onion powder
  • ¼ tsp. ground cumin (or more to taste)
  • salt (to taste)


  • Prepare the couscous to package directions and put into a medium mixing bowl. Set aside.
  • Scramble the eggs in olive oil.
  • Chop the sun dried tomatoes.
  • Add all ingredients to the bowl containing the couscous and mix well.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 0.5the recipe | Calories: 317kcal | Carbohydrates: 43g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 211mg | Sodium: 119mg | Potassium: 585mg | Fiber: 5g | Sugar: 7g | Vitamin A: 435IU | Vitamin C: 6mg | Calcium: 68mg | Iron: 4mg

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  1. Anonymous says:

    Leigh – that’s wonderful!!! Glad you enjoyed it!

  2. Anonymous says:

    Anna-Sophie – Fantastic! Glad you liked it!

  3. Never tried couscous that much. But I ll think I will give this recipe a try:)

  4. can you buy egg whites in a carton ? how does that work, or just crack em and chunk the yoke??

    1. The Gracious Pantry says:

      Megan – You can, but I don’t recommend them for the most part. I typically just crack mine. You can freeze the yolks for holiday baking though.

  5. Do you think replacing the couscous with quinoa would be as tasty?

    1. The Gracious Pantry says:

      Melissa – Sure!