Steamed Egg over Roasted Vegetable Israeli Couscous with Bacon and Parmesan

I love eating eggs with leftovers. As I was eating dinner last night I envisioned the leftover couscous with a steamed egg and a bit of bacon, parmesan, and parsley sprinkled on top. I made it for lunch today and it was AMAZING.  I will seriously make this recipe again and again. I wish I had more leftover couscous so I could make this dish for lunch again tomorrow. I highly recommend this recipe!

 

If you don’t have leftover couscous, see recipe here.

Cook the bacon in a small skillet over medium heat. Remove from the pan when it has cooked through and place on a paper towel to drain. Once the bacon has cooled, chop or rip it into small pieces. Remove all but a quarter teaspoon of bacon grease  from the skillet. Add the leftover couscous to the skillet and cook, stirring occasionally, for 2-3 minutes.

While the couscous is heating up, boil some water in a small saucepan over medium high heat. Add a poaching cup to the liquid and spray the cup with cooking spray. Crack an egg into the cup, making sure not to break the yolk. Cover with a lid and cook for 3-4 minutes, or until the egg white is solid but the yolk is still soft. Remove the poaching cup from the pan of water.

Place the couscous into a bowl. Sprinkle with bacon. Place the poached egg on top followed by a sprinkling of Parmesan cheese and fresh parsley. Serve immediately. Enjoy.

 

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Steamed Egg over Roasted Vegetable Israeli Couscous with Bacon and Parmesan

Yield: 1

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.

Ingredients:

1 slice of lean bacon
1 cup of leftover roasted vegetable Israeli couscous
1 egg
2 tsp Parmesan cheese, shredded
1 tsp fresh parsley, chopped

Directions:

If you don't have leftover couscous, see recipe here.

Cook the bacon in a small skillet over medium heat. Remove from the pan when it has cooked through and place on a paper towel to drain. Once the bacon has cooled, chop or rip it into small pieces. Remove all but a quarter teaspoon of bacon grease from the skillet. Add the leftover couscous to the skillet and cook, stirring occasionally, for 2-3 minutes.

While the couscous is heating up, boil some water in a small saucepan over medium high heat. Add a poaching cup to the liquid and spray the cup with cooking spray. Crack an egg into the cup, making sure not to break the yolk. Cover with a lid and cook for 3-4 minutes, or until the egg white is solid but the yolk is still soft. Remove the poaching cup from the pan of water.

Place the couscous into a bowl. Sprinkle with bacon. Place the poached egg on top followed by a sprinkling of Parmesan cheese and fresh parsley. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

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19 Responses to “Steamed Egg over Roasted Vegetable Israeli Couscous with Bacon and Parmesan”

  1. 1

    Anne ~ Uni Homemaker — April 23, 2013 @ 11:20 pm

    This looks delicious! Eggs make everything taste better, doesn’t it? :) Love the color and texture of this dish.

    [Reply]

  2. 2

    Chung-Ah | Damn Delicious — April 24, 2013 @ 1:13 am

    Love this! And yes, top everything with a runny yolk and I’m there!

    [Reply]

  3. 3

    Carmen Rosa — April 24, 2013 @ 2:40 am

    Pam, This looks very colourful and delicious!!

    [Reply]

  4. 4

    Larry — April 24, 2013 @ 4:25 am

    I’d sure eat that. I like the shot with the fork in the egg.

    [Reply]

  5. 5

    Blond Duck — April 24, 2013 @ 4:44 am

    I’ve heard about steamed eggs but never tried them. I tried steaming hardboiled eggs once because I was trying to get them like Jason’s Deli but alas, no luck!

    [Reply]

  6. 6

    Jenn — April 24, 2013 @ 5:35 am

    Fantastic use of leftovers, Pam!

    [Reply]

  7. 7

    Katie C. — April 24, 2013 @ 6:04 am

    So what is a poaching cup? One of those little pyrex cups?

    [Reply]

    • Pam replied: — April 24th, 2013 @ 7:40 am

      Yes, a pyrex cup works. I have a silicone one that works really well too.

      Pam

      [Reply]

  8. 8

    Natalie — April 24, 2013 @ 7:46 am

    Very tasty, I love Israeli Couscous!!

    [Reply]

  9. 9

    Georgia @ The Comfort of Cooking — April 24, 2013 @ 8:30 am

    What a delicious, easy and colorful dish! So irresistible, Pam!

    [Reply]

  10. 10

    Elva — April 24, 2013 @ 9:00 am

    It’s best to participate in a very contest for one of the best blogs online. I’ll suggest this website!

    [Reply]

  11. 11

    Nancy/SpicieFoodie — April 24, 2013 @ 10:53 am

    I have been curious about Israeli couscous and here is your scrumptious recipe. Love the egg on top. Thanks for making my mouth water and for sharing the recipe.:)

    [Reply]

  12. 12

    Marjie — April 24, 2013 @ 12:11 pm

    Larry at Big Dude’s Eclectic Ramblings often puts eggs atop leftovers for breakfast. Ah, if I only knew what leftovers are!

    [Reply]

  13. 13

    Joanne — April 24, 2013 @ 12:30 pm

    Yay for breakfast leftovers! I’m definitely down with the fried egg on top (my favorite!).

    [Reply]

  14. 14

    teresa — April 24, 2013 @ 2:32 pm

    mmmm, what a great idea! i need that cous cous in my life stat!

    [Reply]

  15. 15

    Words Of Deliciousness — April 24, 2013 @ 8:50 pm

    Great way to use your leftovers. Looks so yummy.

    [Reply]

  16. 16

    Angie@Angie's Recipes — April 25, 2013 @ 1:18 am

    Great use of leftover, Pam. This looks so yum!

    [Reply]

  17. 17

    grace — April 25, 2013 @ 11:21 am

    that couscous is dynamite, and i’m really a big fan of steamed eggs–it’s my new method of choice!

    [Reply]

  18. 18

    Nicola — May 9, 2013 @ 3:26 am

    I made a version of this last week and it was absolutely delicious! Thank you :) http://lemonandcheese.blogspot.co.uk/2013/05/roasted-veg-israeli-couscous-with.html

    [Reply]

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