Fire Roasted Tomato Couscous with Sumac Onions & Egg
Serves 3
Directions
- 1Boil eggs for 9 minutes.
- 2Combine minced red onion, kosher salt, lemon juice, and ground sumac to create quick pickled sumac onions.
- 3Sauté minced garlic and diced yellow onion in olive oil.
- 4Stir in tomato paste, fire roasted tomatoes, dried oregano, and ancho chili powder.
- 5Add pearled couscous and chicken bone broth, cooking until the couscous is tender.
Ingredients
- 1 tbsp olive oil
- 4 garlic, minced
- 1 small yellow onion, diced
- 1 tbsp tomato paste
- 1 15oz can fire roasted diced tomatoes
- 1 tbsp dried oregano
- 2-4 tsp ancho chili powder
- 1 cup pearled couscous, rinsed
- 1 1/4 cups unsalted chicken bone broth
- 6 egg, soft boiled
- fresh mint (optional)
- sumac onions (optional)
- fresh cracked pepper (optional)
- olive oil (optional)
- 1 small red onion
- 1/4 tsp diamond crystal kosher salt
- 1/2 lemon lemon juice
- 2 tsp ground sumac
Tips
- You can use veggie stock or water instead of chicken bone broth.
- If you would like to bulk up the meal, you can chop up some kale, toss it in the bottom of your bowl, and spoon the hot couscous over the top to wilt it down.
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