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Categories:Viewed: 2 - Published at: 4 years ago
Ingredients
- 1/3 cups Couscous
- 2 Tablespoons Olive Oil
- 1 whole Cipollini Onion, Chopped
- 5 whole Asparagus Spears Chopped
- 1 whole Egg, Whisked
- 1 Tablespoon Chopped Sun Dried Tomatoes
- 1 dash Salt (or More To Taste)
- 1 dash Pepper Or More To Taste
- 1 dash Chopped Chives
- 2 whole Basil Leaves
Method
- Cook couscous according to package instructions.
- 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.
- Place cooked couscous in the skillet and mix. Add the sun-dried tomatoes.
- Plate and garnish with chives and basil leaves.
