Spinach couscous with silky eggs

Having a breakfast is a healthy habit. It is a great way to give the body the refueling it needs. I used to skip a morning meal all the time. Now I just adore making easy breakfasts, besides something can be prepared the night before. A balanced breakfast includes some carbs, fat, protein, and fiber. Here we go!:)
Yield: 2 servings

Ingredients

2 bunches of regular spinach, stems removed
3/4 cup couscous
a squeeze of lemon
pinch of salt
pepper to taste
1 cup water
4 eggs
a drizzle of extra virgin olive oil
a handful of cashew nuts, raw or toasted
basil, dill, to garnish

Method

Chop the thoroughly washed spinach. Heat a medium-sized skillet on a medium-high heat. Add chopped spinach and lemon juice. Cook, frequently stirring, until all the spinach is just wilted, about 5 minutes. Season with salt and freshly ground pepper (I use mix of white, black, red, pink and green peppers). Season with more lemon juice if needed. Add the couscous and water. Saute until all liquid has absorbed and evaporated and the couscous is tender, about 5-7 minutes.

Use a gentler heat to fry the eggs. Alternatively, pour the eggs over the couscous, cover and cook under the lid for a few minutes, until egg yolks begin to thicken (to obtain silky texture).

Place the spinach couscous in serving plates, drizzle with some olive oil and top with the eggs (if they were cooked separately). Garnish with fresh dill and basil. Sprinkle with chopped cashews or any nuts you like. Serve with tomatoes or a salad.

Bon Appétit!

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