Skillet Eggs With Baharat, Kale and Feta with Lemony Parsley Couscous - Eggs.ca

Ingredients

• 2 tbsp (30 mL) olive oil
• 3 garlic cloves, minced
• 1 medium onion, thinly sliced
• 2 cups (500 mL) kale, finely chopped
• 4 eggs
• 1 tsp (5 mL) Baharat blend
• ¼ cup (60 mL) feta cheese, crumbled
• ¾ cup (175 mL) cherry tomatoes, cut in halves
• salt, to taste
• Lemony Parsley Couscous 1 cup (250 mL) couscous 2 cups (500 mL) vegetable stock 1 tbsp (15 mL) lemon juice 1 tsp (5 mL) lemon zest ½ cup (125 mL) parsley, finely chopped
• 1 cup (250 mL) couscous
• 2 cups (500 mL) vegetable stock
• 1 tbsp (15 mL) lemon juice
• 1 tsp (5 mL) lemon zest
• ½ cup (125 mL) parsley, finely chopped