Western Scramble Breakfast Couscous

Ingredients

1/4 cup / 50 ml

whole-wheat or regular couscous

1/2 cup / 125 ml

boiling water

1/2 cup / 125 g

Egg Creations Fat Free Original, well shaken

1/4 cup / 50 ml

each seeded and diced green pepper and tomato

2 tbsp / 30 ml

finely chopped ham

2 tbsp / 30 ml

finely chopped green onion

pinch

each salt and pepper (approx.)

shredded cheddar cheese (optional)

sour cream (optional)

Directions

1. Place the couscous in a small, heatproof bowl. Pour the boiling water over top; cover and let stand for 5 minutes. Fluff with a fork.

2. Meanwhile, stir the eggs with the green pepper, tomato, ham, green onion, salt and pepper in a microwave-safe bowl. Microwave on High, stirring once, for 2 to 3 minutes or just until set. Stir to break into curds.

3. Toss the scrambled eggs with the couscous. Adjust seasonings to taste. Sprinkle with cheese (if using). Serve immediately with a dollop of sour cream (if using).

Tips

1. Substitute Egg Creations! Whole Eggs Original for the Fat Free liquid eggs if preferred.

2. Substitute 1 cup (250 mL) of another cooked whole grain such as quinoa, amaranth or bulgur for the couscous.

3. Chop the veggies and ham in advance and reserve, tightly covered, in the refrigerator to shortcut the morning prep-work.

4. Make this a ‘Southwestern’ inspired scramble by adding a pinch of chili powder to the eggs and serving with salsa and sour cream.