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Israeli Couscous Saute with Fried Egg
and zucchini / tomatoes

Active: 40 minTotal: 40 min

This vegetable-packed summer saute gets a flavorful base from the addition of chili lime compound butter.
Smarts: Israeli couscous gives the dish a similar feel to a pasta salad, but feel free to use quinoa or another grain as we did when we first featured this meal in 2017.

Ingredients

Servings:
4
Metric
Israeli Couscous Saute:
  • Garlic - 1 clove, chopped
  • Green onions - 1 stalk, green and white parts chopped and combined
  • Butter - 4 Tbsp
  • Salt - 1/2 tsp
  • Lime zest - 1/4 tsp
  • Coriander, ground - 1/4 tsp
  • Chili powder - 1/4 tsp
  • Pasta, uncooked Israeli couscous - 8 oz (sub quinoa or a different pasta shape)
  • Corn kernels, fresh or frozen - 1 1/2 cups
  • Zucchini - 10 oz, diced
  • Tomatoes, cherry or grape - 1 cup, halved
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Eggs - 4

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Make chili lime butter - Finely chop garlic and green onions (green and white parts). Melt butter in the microwave just until soft, 20 to 30 seconds. Combine butter, garlic, green onions, salt, lime zest, coriander, and chili powder. (Can be done up to 5 days ahead)
  2. Pasta - Cook according to package directions. (Can be done up to 5 days ahead)
  3. Corn / Zucchini - Prep as directed and store separately. (If using fresh corn, slice kernels off cobs; if using frozen, defrost) (Can be done up to 5 days ahead)
  4. Tomatoes - Halve tomatoes. (Can be done 1 day ahead)

Make

  1. Heat a wok or large skillet over medium-high heat. Add first part of oil and then zucchini to heated oil. Saute until zucchini is nearly tender, 2 to 3 minutes.
  2. Add tomatoes to zucchini and saute until most of the juice is cooked off, 2 to 3 minutes more.
  3. Add corn and chili lime butter and stir to coat everything in butter.
  4. Remove from heat and stir in pasta. Season with some salt and pepper. Set aside.
  5. Heat a nonstick pan over medium-high heat. Add second part of oil. Crack eggs into heated oil and fry to your liking - on one side for sunny-side up or flip for over-easy.
  6. Divide pasta between serving plates. Top each with a fried egg. Season with some salt and pepper and serve with hot sauce (not on ingredients list) if you’d like. Enjoy!

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Reviews

This meal has 24 reviews

Oh man this was a yummy meal. I felt very fancy grilling this up! The salad needs way more dressing or else it is too bland.

By: Catherine
Posted: Sep 20, 2019
Diet: Gluten-free

Subbed steak for swordfish. Made vegetarian version as the side with scrambled egg (also for vegetarian in house). Like the butter!

By: Jessie
Posted: Sep 09, 2019
Diet: Original

Delicious! The sword fish was pretty expensive here (Toronto) so probably wouldn't do it again, but it was a nice treat!

By: Jenna
Posted: Sep 04, 2019
Diet: Original

Used flounder because that's what I had on hand (used swordfish last time and was definitely a better choice) and it was still very good! Used normal couscous and extra zucchini and left out the tomatoes. I remembered the dressing being a little sweet for us last time, so just added some of the chili lime butter and served the fish on top of the couscous and it was yummy.

By: Barbie
Posted: Aug 29, 2019
Diet: Original

Made using pickerel and orzo and turned out really well.

By: Tiffany
Posted: Aug 27, 2019
Diet: Original

I ended up having some leftover chicken from another night as the protein. I also used orzo instead of couscous. I really loved the butter and the pasta salad!

By: Jenna
Posted: Aug 26, 2019
Diet: Original