Moroccan Medley Couscous with Edamame Beans and Eggs
We’ve taken inspiration from a traditional Persian dish of broad beans, dill and eggs and combined our Moroccan Medley Couscous with edamame beans (you can use baby broad beans if you prefer), eggs and spices. It’s a delicious dish that’s great for a lazy brunch or light lunch.
Heat the oil in a non-stick pan (approx. 30cm) with a lid. Add the onion and cook slowly over a low-medium heat for 10 minutes until it begins to caramelise. Add the garlic, chilli flakes and ground cumin and stir to combine. Increase the heat to medium and add the edamame beans and the contents of the couscous packet. Mix well then add the boiling water, stirring.
Use a wooden spoon to make 3 wells in the beans and crack the eggs into them. Season with salt and pepper. Cover with a lid and cook until the whites are set, but the yolks are still runny.
Just before serving, squeeze with lemon juice and scatter with fresh dill. Serve with pitta breads.
TIP: try crumbling over some feta cheese.
- 3 tbsp olive oil
- 1 onion, peeled and sliced
- 2 garlic cloves, crushed
- pinch of chilli flakes
- 1 tsp ground cumin
- 200g frozen edamame beans
- 1 x packet Ainsley Harriott Moroccan Medley Couscous
- 160ml boiling water
- 3 medium eggs
- salt and freshly ground black pepper
- juice of ½ lemon
- small handful of dill
- warm pitta breads, to serve