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Za’atar-Roasted Broccoli & Hard-Boiled Eggs Fill 1 Created with Sketch.

with Pearl Couscous & Harissa Yogurt Dressing

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 560 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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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Prepare & roast the vegetables:
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.

Make the hard-boiled eggs:
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.

Prepare the mint & make the harissa yogurt:
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.

Cook the couscous:
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.

Finish the couscous & serve your dish:
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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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare & roast the vegetables:
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.

Make the hard-boiled eggs:
Prepare the mint & make the harissa yogurt:
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.

Cook the couscous:
Finish the couscous & serve your dish:
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!