Egg and Kale Couscous Bowl

kale-and-couscous-breakfast photo source jackie newgent
Indulge in a nourishing Egg and Kale Couscous Bowl, harmonizing wholesome ingredients for a delightful, satisfying meal that fuels and delights.
kale-and-couscous-breakfast 2 photo source jackie newgent
photo source jackie newgent

Introduction

In the realm of culinary adventures, the quest for a breakfast that seamlessly combines health, flavor, and simplicity led me to discover a gem—the Egg and Kale Couscous Bowl. This delightful creation, inspired by the ingenuity of Jackie Newgent and Kara Lydon’s “The Foodie Dietitian,” promises not only a symphony of flavors but also a nourishing start to the day.

Embarking on the Culinary Journey

As I set out to recreate this 5-Ingredient Healthy Kale and Quinoa Bowl, my kitchen became a haven of wholesome ingredients. The fragrance of sun-dried tomatoes, the vibrant hues of fresh kale, and the hearty goodness of whole-wheat couscous danced together in a culinary symphony. The process was as delightful as the anticipated result.

A Symphony of Ingredients

In a large saucepan, the couscous absorbed the essence of sun-dried tomatoes, scallions, lemon juice, and a dash of thyme. The kitchen was filled with the comforting aroma of a meal designed to invigorate the senses. Topped with a layer of baby kale, the concoction transformed into a colorful canvas of nutrition.

The Morning Ritual Unveiled

The climax of this morning ritual was the perfectly fried eggs, sizzling in a cast iron skillet. The golden yolks added a velvety richness, creating a harmonious blend with the robust kale and couscous base. As the eggs reached their desired doneness, a sprinkle of salt and pepper infused the dish with the final touches of perfection.

Nourishment Beyond the Plate

Serving the Egg and Kale Couscous Bowl felt like presenting a work of art on the breakfast table. Each bite was a revelation—a balance of textures and flavors that went beyond the physical act of eating. It was a mindful experience, a moment of self-care woven into the fabric of my morning routine.

Conclusion

In the tapestry of breakfast options, the Egg and Kale Couscous Bowl stands out as a testament to the beauty of simplicity and the profound impact of wholesome ingredients. As you embark on your own culinary adventure, may this recipe become a cherished part of your morning ritual—a celebration of health, flavor, and the joy found in the art of mindful eating.

kale-and-couscous-breakfast photo source jackie newgent

Egg and Kale Couscous Bowl


5 from 3 votes
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 4 servings
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DESCRIPTION

I found this healthy and savory couscous breakfast recipe written by Jackie Newgent. The original recipe is 5-Ingredient Healthy Kale and Quinoa Bowl by Kara Lydon, “The Foodie Dietitian.”

INGREDIENTS
 

Ingredients

  • 1 1/3 cups water
  • 1 cup couscous (uncooked whole-wheat )
  • 1/2 cup sun-dried tomatoes (extra-thinly sliced (1.5 ounces))
  • 3 scallions (green and white parts, minced)
  • 2 tbsp lemon juice
  • 1 1/2 tbsp extra-virgin olive oil (divided)
  • 1 1/2 tsp fresh thyme leaves
  • 3/4 tsp plus 1/8 teaspoon sea salt (divided)
  • 5 oz baby kale (rinsed)
  • 4 eggs
  • 1/8 tsp freshly ground black pepper

INSTRUCTIONS
 

Instructions

  • Bring the water to a boil in a large saucepan. Stir in the couscous, sun-dried tomatoes, scallions, lemon juice and zest, 1 tablespoon of the oil, the thyme leaves, and 3/4 teaspoon of the salt. Top with the kale. Cover, remove from heat, and let stand for 5 minutes.
  • Meanwhile, heat the remaining 1 1/2 teaspoons oil in a large cast iron or other stick-resistant skillet over medium heat. Add the eggs, increase heat to medium-high, and fry the eggs to desired doneness, about 3 minutes. (Note: Prepare eggs in 2 skillets, if desire.) Season with the remaining 1/8 teaspoon each salt and pepper.
  • Stir together the couscous and kale until kale is fully wilted, about 30 seconds. Transfer to 4 bowls, top each with an egg, and serve.

Notes

Per serving: 330 calories, 12g total fat, 2.5g saturated fat, 0g trans fat, 185mg cholesterol, 610mg sodium, 44g total carbohydrate, 9g dietary fiber, 5g sugars, 16g protein

NUTRITION

Serving: 1gCalories: 325kcalCarbohydrates: 44gProtein: 14gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 164mgSodium: 542mgPotassium: 766mgFiber: 6gSugar: 6gVitamin A: 4024IUVitamin C: 44mgCalcium: 153mgIron: 3mg
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