Baked eggs over roasted tomatoes and citrus herb couscous
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Roasting
What I love most about couscous is both its ability to soak up juicy flavors and the ease with which it is cooked. Couscous usually makes its way to my table as an accompaniment to Moroccan stew or as a filling for stuffed peppers. But I recently decided to push my couscous comfort zone and use it as the base for a delicious brunch item: baked eggs. Now, the beauty of baked eggs is both the slightly runny yolk and roasted tomato sauce that you inherently want to lap up with a huge piece of toasted bread. But if you are like myself and cannot eat bread, you are left wanting something substantial to mop up the delicious mess and transport it to your salivating mouth. My solution to this deficiency was to line the dish with a citrus, herb couscous. It is the perfect hearty vehicle that enhances the flavor of the egg/sauce combination while simultaneously ensuring a clean bowl.
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