Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print Recipe
Add to Collection
Go to Collections
No ratings yet
Breakfast Couscous
Note: This would also be delicious made with quinoa!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast
Cuisine:
American, Italian
Servings:
2
servings
Calories:
317
kcal
Ingredients
⅓
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)
US Customary
-
Metric
Instructions
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.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
0.5
the recipe
|
Calories:
317
kcal
|
Carbohydrates:
43
g
|
Protein:
15
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Cholesterol:
211
mg
|
Sodium:
119
mg
|
Potassium:
585
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
435
IU
|
Vitamin C:
6
mg
|
Calcium:
68
mg
|
Iron:
4
mg