Algerian Mlayum- Couscous With Eggs#EatTheWorld

Mlayum is a traditional Algerian dish, particularly from the Kabylie region, steamed couscous combined with sautéed meat (lamb or beef) or eggs. This dish that is filling and light on the tummy. Have this with creamy yogurt at the side and you are sorted. This recipe is simple and forgiving to add whatever veggies you want to use up from the fridge.

Serves 2 - as a complete meal

Ingredients
1 Cup Couscous
2 Cups Hot Water
For The Egg
1 Medium Onion - finely chopped
1 Capsicum - finely chopped
1 Medium Carrot - finely chopped
3 French Beans - finely chopped
1 Green chillies - finely chopped
3 Tablespoons Olive Oil
1 Teaspoon Black Pepper powder
2 Large Eggs - beaten
2 Tablespoons Chopped Coriander leaves
Method

In a big bowl, place the couscous, pour in the hot water and immediately cover it with a cling film or a lid. Keep it aside for at least 15 minutes or till you are ready to serve, first fluff the couscous with a fork.
For The Egg
Beat the eggs with a pinch of salt. Keep aside.

Heat oil in a pan add black pepper powder and all the chopped veggies, sauté for 2 minutes , spray a little water, give it good mix, cover and let it cook till veggies are done for 2 minutes, Then open the lid, push the veggies to end of pan , making a well in center, add the beaten eggs and let it settle, cook undisturbed for a minute, when it starts to cook then scramble it form big chunks. Mix it well stirring for 2 minutes or till eggs are cooked. Add the chopped coriander leaves and give it a mix. Add the couscous & mix it with a fork. It's ready to be served. Keep covered till serving . This is a meal, full of protein and nutrients.

Serve with a grind of black pepper, a dollop of creamy yogurt, with a sprinkling of crispy fried onions.
This was our dinner, so light yet gives you a happy feeling!

Labels: Algeria, Egg, Couscous, African, Eat the World, International Cuisine, Serves Two

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