INGREDIENTS 

• 1/3 cup golden couscous (about 3/4 cup cooked)

• 1 shallot, thinly sliced

• 1 cup summer squash, thinly sliced

• 2 eggs

• 2 Tbsp basil, torn

• 1 tsp extra virgin olive oil

• kosher salt

• pepper

INSTRUCTIONS 

Cook couscous according to package directions.

Heat olive oil in a nonstick pan over medium-high heat. Sauté shallot for 1 to 2 minutes, until fragrant and slightly translucent. Add summer squash and sauté for 2 to 4 minutes, flipping occasionally. Season to taste with salt and pepper. Reduce heat to low.

Whisk eggs in a bowl and add to the squash mixture. Let eggs just set and gently fold in couscous. Season with a few pinches of salt and pepper. Cover with a tight-fitting lid and cook, until eggs are thoroughly cooked, about 3 to 5 minutes. Remove from heat and top with basil.

Notes

Use a gluten-free grain like buckwheat, quinoa, or rice to make it gluten-free.

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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.