Crispy Egg & Vegetable Brochettes with Mint Couscous

VeganLow Fat

A 580-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 4 large eggs
• 1 cup mixed vegetables (zucchini, bell peppers, cherry tomatoes, red onion)
• 2 tablespoons olive oil
• 1 cup whole wheat couscous
• 1.5 cups vegetable broth
• 1/4 cup fresh mint, chopped
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• Wooden skewers (soaked in water for 30 minutes if grilling)

Instructions

1. Prep: Preheat your grill to medium-high heat. If using an oven, preheat to 200°C (400°F). Roughly chop the mixed vegetables into bite-sized pieces. Set aside.
2. Carefully crack the eggs into a bowl and whisk lightly. Season with salt and pepper. Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Pour in the eggs and cook, stirring occasionally, until just scrambled and still slightly soft. Remove from heat and set aside.
3. Thread the scrambled egg pieces and mixed vegetables alternately onto the wooden skewers. Brush the brochettes with the remaining 1 tablespoon of olive oil.
4. Grill the brochettes for 8-10 minutes, turning occasionally, until the vegetables are tender-crisp and lightly charred. If using an oven, roast for 12-15 minutes, flipping halfway through.
5. While the brochettes are cooking, bring the vegetable broth to a boil in a small saucepan on the hob. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
6. Stir the chopped fresh mint and lemon juice into the fluffed couscous. Season with salt and pepper to taste.
7. Serve the crispy egg and vegetable brochettes immediately alongside the mint-infused couscous.