Not in the mood for cold cereal? This leftover-friendly dish is quick and hot and hearty!
I like savory food — and not just for lunch or dinner. I’m more inclined to reheat last night’s Mexican food for breakfast than I am to have a bowl of cereal. I love leftovers! This recipe is versatile and can be re-interpreted based on what you have hanging around in your fridge. It would also make a great lunch or light dinner.
For this dish I used leftover couscous, which of course is pasta. I had cooked it with diced onions, garlic, and vegetable stock so it had a more robust flavor. I think it would also be delicious with quinoa, brown rice, or your other favorite grain. I also used Great Northern beans because I like their light flavor and creamy texture, but Cannellini or black beans would also be tasty.
1 cup previously prepared couscous
¼ cup canned Great Northern beans, drained and rinsed
¼ cup diced purple onion or scallions (white and green parts)
6 cherry tomatoes
Drizzle of olive oil
2 fresh basil leaves, chopped
Salt and pepper to taste
Place couscous, beans, onion, and tomatoes into a bowl. Drizzle with olive oil and pop into the microwave for 90 seconds or until hot. Be sure to cover the bowl so the tomatoes don’t make a mess if they explode. Alternatively, cut them in half.
Fry the egg to your liking. I recommend over easy or sunny side up, basting it with a little water so the white is cooked but the yolk stays runny to coat the other elements in your bowl.
Place the egg on top of your warm couscous and veggies, season with salt, pepper, and basil. Enjoy!
Each serving contains approximately 400 calories, 10 g of fat, 186 mg cholesterol, 328 mg sodium, 630 mg potassium, 58 g total carbohydrate, and 18 g protein.
December 02, 2016