High-Protein Couscous Breakfast Skillet with Eggs & Vegetables
Method
Place the couscous in a heatproof bowl and pour over 60–70ml (¼ cup) of boiling water. Cover and let it stand for 5 minutes, then fluff with a fork.
Meanwhile, heat a non-stick skillet over medium heat. Add the frozen mixed vegetables and cook for 3–4 minutes, stirring occasionally, until tender and any excess moisture has evaporated.
Add the prepared couscous to the skillet and season with salt, black pepper, and smoked paprika. Stir well to combine.
Crack the eggs directly into the skillet and gently stir until they are softly scrambled and evenly mixed throughout the couscous and vegetables. Cook for 2–3 minutes, or until the eggs are just set.
Sprinkle the grated reduced-fat cheese over the hot mixture. Cover the skillet for 30–60 seconds, allowing the cheese to melt.
Garnish with fresh herbs and serve immediately with a squeeze of lemon juice or your favorite hot sauce if desired.
For a Mediterranean-inspired variation, use a vegetable blend that includes zucchini and bell peppers, then finish the dish with fresh parsley, crumbled feta, and a squeeze of lemon. Leftover grilled chicken or tuna can also be added for an even bigger protein boost.
Nutrition Facts
Per recipe
