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
