Chuck Zumbrun

Tales from Skunk Hill

When Life Gives You Couscous

We made couscous for a side dish the other day and ended up with way too much. Like 3 cups of leftover cooked couscous. I like couscous, but that’s a lot to use up.

I was looking around for what to do with couscous and came across “Couscous for breakfast” ideas. A lot them were what you’d expect, grain bowls with an egg on top, which is nice enough.

But one recipe was a couscous skillet where you stirred cheese and an egg into the couscous and then cooked it in a skillet like a potato rösti.

I grated about a quarter cup of gruyere cheese and stirred it into about 2 cups of couscous with an egg. I pressed that into a small cast iron skillet, it was about an inch thick and cooked it on the stovetop until the bottom was getting brown and crisp.

Then I put it under the broiler to brown the top. It came out crispy on the outside and creamy and cheesy in the middle. So good!

Couscous Skillet

Leave a Reply

Your email address will not be published. Required fields are marked *