Mediterranean-American Breakfast Bowl with Couscous

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A nourishing bowl of fluffy couscous, topped with poached eggs, roasted vegetables, and a drizzle of tahini. This mediterranean-american-inspired breakfast (vegetarian) ready in about 35 minutes combines couscous, eggs, zucchini into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 340 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup couscous
• 2 eggs
• 1/2 cup zucchini
• 1/2 cup bell peppers
• 2 tbsp tahini
• 1 tbsp olive oil

Instructions

1. Step 1: Bring 1 cup water to a boil in a small pot. Add 1/2 cup couscous, stir once, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork until light and airy. Tip: Fluffing helps separate the grains and prevents clumping.
2. Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat. Dice 1/2 cup zucchini and 1/2 cup bell peppers into 1/2-inch cubes. Add to the skillet and cook for 5-7 minutes, stirring occasionally, until the vegetables soften and the edges are slightly golden and caramelized. Tip: Avoid overcrowding the pan to ensure even cooking.
3. Step 3: Fill a medium pot with 2-3 inches of water and bring to a gentle simmer. Crack 2 eggs into a small bowl, then gently slide them into the water using a ladle. Cook for 4-5 minutes, until the whites are set but the yolks remain runny. Use a slotted spoon to transfer to a plate lined with paper towels.
4. Step 4: Divide the couscous between 2 bowls. Top each with the sautéed vegetables and a poached egg. Drizzle 1 tbsp tahini over each bowl, then use a fork to gently mix the tahini into the couscous until evenly coated. Tip: Tahini thickens as it warms, so mixing ensures a smooth, creamy texture.