EGG COUSCOUS

Ingredients:

• 65g raw couscous
• 200ml vegetable stock (Campbell’s)
• 1 teaspoon olive oil
• 100g butternut squash (grated)
• 100g frozen peas
• 2 egg whites – beaten
• 1 tsp Soy sauce
• ½ tsp chilli flake
• Salt & pepper

Method:

• Add the hot stock to the couscous and stir well.  Leave to absorb
• Heat the oil in a frying pan, add the grated vegetables, and fry for a minute or so.
• Add the couscous and cook for another minute. Make a “well” in the middle of the pan and pour the egg in. Stir well, cook until egg has set and is thinly coating the grains of couscous. season with salt and pepper
• Serve immediately and season to taste.

Nutrition Facts:

• Calories: 450.7 Cal
• Protein: 22.1g
• Carbs: 76.6g
• Fat: 6.3g