Fridge Friend Recipes
Mozzarella and Egg Baked Couscous recipe
A savoury baked couscous dish enriched with eggs, milk and molten mozzarella for a satisfying finish. It works well as a family supper or a sturdy lunch.
40 min · Medium · Mediterranean Jump to method
Ingredients
- 140g Mozzarella shredded cheese
- 4 Eggs
- 150ml Low Fat Milk
- 250g Couscous
- 20g Butter
- 300ml Water
| Nutrition | Per serving |
|---|---|
| Calories | 436 kcal |
| Protein | 20 g |
| Carbohydrates | 52 g |
| Fat | 15 g |
| Saturated fat | 8.2 g |
| Fibre | 2.1 g |
| Sugar | 2.2 g |
| Sodium | 0.5 mg |
Why this works
Moderate-to-high energy dish with a useful protein contribution, but relatively high in refined carbohydrate and saturated fat.
Protein from eggs and mozzarella. Eggs and mozzarella provide a decent amount of complete protein, supporting satiety and muscle repair.
Calcium and B12. Mozzarella and milk contribute calcium, while eggs and dairy provide vitamin B12 for nerve and red blood cell health.
Refined couscous limits fibre. Couscous is typically made from refined wheat, so the dish is not especially high in fibre and may have a gentler impact on fullness than wholegrains.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
- Place the couscous in a large bowl and cover with the water for 5 minutes, then fluff with a fork.
- Whisk the eggs with the low fat milk and stir into the couscous.
- Add the butter and most of the mozzarella, mixing until evenly combined.
- Transfer to a greased baking dish and scatter the remaining mozzarella over the top.
- Bake for 25 minutes until set and bubbling, then rest for 5 minutes before serving.
Prefer the classic version? Golden Cheesy Couscous Bake
Other Mozzarella Recipes
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