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Classic Eggs Bowl with Couscous
A classic vegetarian eggs bowl with zucchini, bell pepper and carrots, finished with cream and garlic, served over couscous.
Ingredients
Instructions
Crack and whisk the eggs, season them, then stir-fry over medium-high heat until just set, about 9 minutes.
Add the zucchini, bell pepper and carrots, cooking until softened, about 5 minutes.
Stir in the cream and garlic for a final minute.
Cook the couscous separately and fluff with a fork.
Let everything simmer for about 17 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the couscous, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
