Moroccan Vegetarian Breakfast Platter: A Delightful Fusion of Flavors and Textures

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup couscous 1 1/2 cups vegetable broth 1/4 cup extra virgin olive oil, divided 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon paprika 1/2 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1/4 teaspoon ground black pepper 1/4 teaspoon salt, or to taste 1 cup cherry tomatoes, halved 1 small red onion, thinly sliced 1 small cucumber, chopped 2 cups arugula, washed and dried 6 large eggs 1/2 cup crumbled feta cheese Fresh mint leaves, for garnish Lemon wedges, for serving

Instructions

1. In a medium saucepan, combine couscous and vegetable broth. Bring to a boil, then reduce heat to low, cover, and let it simmer for 5 minutes or until the couscous has absorbed the liquid. Fluff with a fork and set aside.
2. In a small bowl, whisk together cumin, coriander, paprika, ginger, cinnamon, black pepper, and salt. Set aside half of this spice mixture for later use.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the cherry tomatoes and sliced red onion to the skillet. Cook until softened, about 5 minutes. Stir in half of the spice mixture, cook for another minute, then remove from heat and set aside.
4. In another large skillet, heat the remaining olive oil over medium heat. Crack the eggs into the skillet, season with salt and pepper, and cook until the whites are set but the yolks are still runny, about 3 4 minutes.
5. To serve, divide couscous among six plates, then top each plate with tomato and onion mixture, cucumber, arugula, fried eggs, and crumbled feta cheese. Garnish with fresh mint leaves and lemon wedges.

Chef’s Insight

Using a mix of textures and flavors will create a more satisfying experience for your taste buds.

Notes

Serve with warm Moroccan mint tea for an authentic experience.