Couscous Breakfast Bowl

1. 1

   Cook couscous according to package instructions.

2. 2

   Place olive oil in a medium skillet over low heat. Add onion and a pinch of salt and cook until translucent. Add asparagus and some more salt and pepper to taste. Bump up heat to medium. Cook for about 5 minutes or until asparagus becomes tender. Add in your whisked egg and mix with the asparagus and onion until cooked.

3. 3

   Place cooked couscous in the skillet and mix. Add the sun-dried tomatoes.

4. 4

   Plate and garnish with chives and basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.