Sometimes lunch needs to be warm without creating a sink full of pans. Couscous absorbs liquid quickly, eggs can be cooked ahead or in the moment, and tomatoes and cucumber only need a little chopping. Finish with lemon, herbs, and a touch of oil for a bright, flexible home lunch.
A two-serving prep list
- Couscous plus hot water or a mild broth, prepared according to the package directions;
- 2 to 4 eggs, a handful of tomatoes, half a cucumber, and any fresh herbs you enjoy;
- Lemon juice, a little olive oil, black pepper, and mild seasoning to taste.
Keep the order simple
- Prepare the couscous with hot water or broth, cover it while it absorbs the liquid, then fluff it with a fork;
- Cook the eggs to the doneness you prefer and cut them in half;
- Toss tomato, cucumber, and herbs through the couscous, then add eggs, lemon juice, oil, and black pepper.
MyPlate lists eggs as one choice in the Protein Foods Group. This is simply flexible table inspiration, not a personal serving prescription. If one ingredient is missing, use a vegetable or herb you have, or save the eggs for another meal.
If you have allergies or restrictions involving eggs, gluten, or any seasoning, adapt the recipe to your own eating plan. Which vegetable or herb would you swap first?
Source: MyPlate Protein Foods Group
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