Lola’s Kitchen: Couscous with veggies and egg Recipe

Posted June 10, 2016 by Lola in Lola's Kitchen / 18 Comments

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Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.

Another original Lola recipe this time. I rarely come up with recipes of my own and usually prefer to tweak recipes that I find online. I basically came up with this when I was looking for new couscous recipes and I was thinking of egg, bean sprouts and then decided to add some red bell pepper. It doesn’t take long to prepare and it’s really good. There are also many options to vary with this recipe, from using different spices or different veggies. I really like this dish as it doesn’t require to stand too long in the kitchen and you have a yummy dinner. And I just love finding ways to add egg to my dinner.



  • Red bell pepper – 3
  • Bean Sprouts – 250 gram/ 2 1/2 cup
  • Couscous – 200 gram/ 1 cup and 3 tablespoons
  • Eggs – 6
  • Bouillon cube – 1
  • Water – 1 cup/ 250 ml and more for the couscous
  • Salt (optional)
  • Olive Oil

You also need a colander. This recipe makes enough for about 4 people.


  1. First slice and dice the red bell pepper in tiny pieces.
  2. Heath some oil in a pan or wok and once it’s warm add the red bell pepper and bake for about 5 minutes. In the meantime you can break the eggs and with a fork scramble them in a bowl. Add a bit of salt (optional). After the five minutes add a cup of water ad the bouillon cube to the red bell pepper and add the bean sprouts as well. Let these cook in the meantime.
  3. Then cook some water and add it to the couscous. Let is stand for 10 minutes. In the meantime heat some oil in another pan and bake the scrambled egg in a pan.
  4. Once everything is done, you drain the water from the veggies in a colander.
  5. Assemble the ingredients on your plates and enjoy!











Variation Tips

  • Vary with veggies. You can also use any other veggies of choice for this one, think of carrots, beans or corn.
  • Spice the veggies. Add some soy sauce or chili sauce or any other sauce or spices you prefer to the veggies to give them some more flavour.
  • Spice the couscous. To give the couscous a bit more flavour add some curry powder to the couscous or a bouillon cube or any other spices you like.
  • Add soy sauce and sambal to the egg. To give this dish a different flavour add some soy sauce and sambal to the eggs before baking them. About 2 tablespoons soy sauce and two teaspoons of sambal per 6 eggs.

Do you like couscous? What’s your favourite couscous recipe?

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18 responses to “Lola’s Kitchen: Couscous with veggies and egg Recipe

  1. I’ve never had couscous, but I’m not particularly picky, and I like everything else in the recipe, so this sounds fantastic! I would definitely try this. I haven’t eaten sprouts in a long time, but I used to put bean sprouts on my salad, and I used to get this one sub sandwich from a place right across from my dorm that had alfalfa sprouts on it, so I love sprouts and you’ve made me really want some now lol.
    Kristen @ Metaphors and Moonlight recently posted…Graphic Novel Review: Art Ops Vol. 1 by Shaun Simon, Michael Allred, & Matt BrundageMy Profile

    • I am a pretty picky eater, but I like couscous. I hope you’ll give this recipe a try! I don’t eat a lot of sprouts, I never know in what kind of dishes to add them, but they seemed perfect for this dish. That cub sandwich you got sounds good! Although I vaguely remember that I didn’t like alfalfa when i tried it years ago, I might have to give it a try again soon to see if that changed.

      • Did you try actual alfalfa though? Because that’s different from the sprouts. Alfalfa sprouts are similar to bean sprouts, but they’re smaller, so they’re less crunchy and more texture-y/stringier. I mean, you still might not like them, but I loved how they made the sandwich taste. (I don’t even remember what was on the sandwich other than alfalfa sprouts and mayo though. Apparently those were the best parts lol. I think the meat was turkey? That sounds right. And probably tomato or some sort of vegetable. Idk.)
        Kristen @ Metaphors and Moonlight recently posted…Book Review: The Vengeful Half (The Hidden Lands Book 1) by Jaclyn DolamoreMy Profile

        • Not sure, I didn’t know there was a difference. I only vaguely remember having eaten it once, but it was long ago. I’ll check next time at my grocery store to see if they have alfalfa sprouts. It does sound like they would work well on a sandwich or maybe you could use them in a dish like this instead of the bean sprouts.

    • Carrots, peas and teriyaki with your couscous sounds good! I really like egg, so I am always looking for ways to incorporate it in dishes.

    • Oh that sounds good! I never had couscous with lentils before, might have to give that a try.
      And yes it’s a very filling meal and the combination of veggies, couscous and egg works really well.

  2. This looks really good. I love couscous. I like making a vegetable stir fry and adding it over the couscous. Hubby doesn’t really like couscous but I do so we make different dinners on those nights where he’ll make himself fried chicken livers and potatoes. I won’t eat that.
    Mary Kirkland recently posted…Freebie Friday!My Profile

    • That’s always a good solution if one doesn’t like a certain dish to make something different for that person. Couscous with stir-fry sounds good!

    • That’s too bad your family doesn’t like couscous. I quite like couscous, although I have some trouble finding something to eat alongside it.

    • I don’t think I’ve had pearl couscous so far, so not sure if that would work for this dish. I hope you’ll give it a try!

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