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Za’atar-Roasted Broccoli & Hard-Boiled Eggs
with Pearl Couscous & Harissa Yogurt Dressing
30 MIN
2 Servings
From the Test Kitchen
Layered over a generous swirl of smoky harissa yogurt and topped with garnishes of feta and fresh mint, our pearl couscous and broccoli—also roasted with herby za’atar—makes for vibrant Middle Eastern-inspired fare.
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NutritionPER SERVING
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Calories560 Cals (est.)
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fresh
ingredients
Title
- ½ cup Pearl Couscous
-
2 Pasture-Raised Eggs
- ½ lb Broccoli
- 1 bunch Mint
- ½ cup Plain Greek Yogurt
- 1 Tbsp Red Harissa Paste
- 1 Tbsp Red Wine Vinegar
- 1 Shallot
- 1½ oz Feta Cheese
- ¼ cup Sliced Roasted Almonds
- 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Peel and medium dice the shallot. Place the prepared broccoli and shallot on the prepared sheet pan. Drizzle with olive oil and season with salt, pepper, and the za’atar. Toss to coat. Arrange in an even layer and roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Make the hard-boiled eggs:
While the vegetables roast, carefully add the eggs to the pot of boiling water and cook 9 to 10 minutes. Leaving the water boiling, using a slotted spoon or tongs, remove the cooked eggs from the pot and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; thinly slice. Season with salt and pepper.
3
Prepare the mint & make the harissa yogurt:
While the eggs cook, pick the mint leaves off the stems; discard the stems. In a bowl, combine the yogurt, harissa paste, and half the vinegar. Drizzle with olive oil and season with salt and pepper.
4
Cook the couscous:
Add the couscous to the same pot of boiling water used to cook the eggs. Cook, uncovered, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
5
Finish the couscous & serve your dish:
To the pot of cooked couscous, add the roasted vegetables, remaining vinegar, a drizzle of olive oil, and half the mint (tearing just before adding); stir to combine. Drizzle with olive oil and season with salt and pepper to taste. Divide the harissa yogurt between two dishes; spread into an even layer. Top with the finished couscous and seasoned eggs. Garnish with the remaining mint leaves (tearing just before adding), cheese (crumbling before adding), and almonds. Enjoy!
1
Prepare & roast the vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Peel and medium dice the shallot. Place the prepared broccoli and shallot on the prepared sheet pan. Drizzle with olive oil and season with salt, pepper, and the za’atar. Toss to coat. Arrange in an even layer and roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Make the hard-boiled eggs:
While the vegetables roast, carefully add the eggs to the pot of boiling water and cook 9 to 10 minutes. Leaving the water boiling, using a slotted spoon or tongs, remove the cooked eggs from the pot and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; thinly slice. Season with salt and pepper.
3
Prepare the mint & make the harissa yogurt:
While the eggs cook, pick the mint leaves off the stems; discard the stems. In a bowl, combine the yogurt, harissa paste, and half the vinegar. Drizzle with olive oil and season with salt and pepper.
4
Cook the couscous:
Add the couscous to the same pot of boiling water used to cook the eggs. Cook, uncovered, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
5
Finish the couscous & serve your dish:
To the pot of cooked couscous, add the roasted vegetables, remaining vinegar, a drizzle of olive oil, and half the mint (tearing just before adding); stir to combine. Drizzle with olive oil and season with salt and pepper to taste. Divide the harissa yogurt between two dishes; spread into an even layer. Top with the finished couscous and seasoned eggs. Garnish with the remaining mint leaves (tearing just before adding), cheese (crumbling before adding), and almonds. Enjoy!
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