Moroccan Couscous with Scrambled Eggs

Ingredients:

• 2 tbsp. l. olive oil
• 1 onion, diced
• 1 tbsp. l. ras el hanout seasoning, see recipe below
• 1 tbsp tomato paste
• 1 cup quick-cooking couscous
• 8 large eggs
• 1/4 cup heavy cream
• 2 tbsp + 1 tsp freshly squeezed lime juice
• 1 cup coarsely chopped fresh cilantro
• Half a cucumber, diced
• 0.5 cup plain whole milk yogurt

Preparation:

1. In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the onion and cook, stirring, until softened and browned, 8-10 minutes. Add the ras el hanout and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1-2 minutes.
2. Stir in 1 cup of water and bring to a boil. Add the couscous, 1 teaspoon of salt, and a pinch of freshly ground black pepper. Cover and remove from heat. Let sit until the couscous is tender, about 4 minutes.
3. Meanwhile, in a medium bowl, whisk the eggs with the cream and season with salt and pepper. In another bowl, combine 1 tablespoon of lime juice and the remaining 1 tablespoon of olive oil; add the cilantro and cucumber, and season with salt and pepper.
4. In another bowl, combine yogurt with the remaining 1 tablespoon plus 1 teaspoon lime juice; season with salt to taste.
5. Fluff the couscous with a fork and return to medium heat. Add the egg mixture and gently fold with a silicone spatula, moving the eggs and couscous from the sides to the center of the pan.
6. Cook, stirring, until the egg is set and begins to stick to the bottom of the pan, about 7 minutes; season with salt and pepper to taste.
7. Divide the couscous and eggs among plates. Drizzle with yogurt and top with the cucumber salad.
   
   

   Ras el Hanout dry spice mix

   
   Grind all the spices.
   
   • 1 cinnamon stick 2 pieces of galangal
     
   • 1 tbsp. ground ginger
     
   • 8 allspice berries
     
   • 8 white or green cardamom seeds
     
   • 1 teaspoon of anise
     
   • 1 teaspoon freshly grated nutmeg
     
   • 1 teaspoon lavender
     
   • 2 small pieces of orris root
     
   • 5 dried rose buds
     
   • 4 whole cloves
     
   • 6 turmeric fruits
     
   • A pinch of mace
     
   • 1/2 tsp ground cayenne pepper