Some of the best meals come from the most unexpected places. I first made a couscous like this as a dinner side. In typical fashion, I made a bit too much of it and into the fridge it went to become lunch leftovers. Or so I thought. The next morning I woke up, still craving that couscous.
The magic of that couscous was it’s simplicity. It didn’t have too much, some herbs, salt, and some Kerrygold Garlic and Herb Butter. But those three ingredients were enough to make it just pop and stick in my mind. Sometimes things can get too complicated, and when we find something done simply and done well, it just stays with us.
When breakfast rolled around, I decided to warm up the couscous and put a sunny side up egg on top. The power of a hot, runny yolk pulled this dinner couscous into the breakfast realm for me. The runny yolk mixes with the herbs and couscous wonderfully, and a warm breakfast at this time of year is an excellent breakfast.
This recipe has kale added in to boost the veggie content and to give it some more texture. You can swap out the kale for spinach or chard, if you’d like.
This post was sponsored by Kerrygold. I was compensated with free product. All thoughts and opinions are, and always will be, my own.