Israeli Couscous With Chicken Sausage And Over-Easy Eggs

• 2 tablespoons olive oil
• 1 cup Israeli couscous
• 2 links chicken sausage
• 1/2 onion, thinly sliced into quarter rounds
• 2 plum tomatoes, seeded and chopped
• 1 tablespoon chopped preserved lemon
• 1/2 cup dry white wine
• 1 1/2 cups chicken or vegetable stock
• 1 tablespoon finely chopped Italian parsley
• 4 over-easy eggs

1. Heat 1 tablespoon of the oil in a large, lidded cast-iron skillet over medium-high heat.
2. When its shimmering, add the couscous.
3. Stir to coat and toast for 1 minute.
4. Transfer to a bowl and set aside.
5. Add the sausage to the skillet and cook for 2 to 3 minutes to brown all sides.
6. Then splash in about 1/4 cup of water and cook another 4 to 5 minutes, until the water evaporates and the juice runs clear.
7. Set it aside on a plate.
8. Add the onion and remaining oil and cook for 3 minutes, or until softened.
9. Add the tomatoes and the preserved lemon, and cook for about 3 minutes, until the tomatoes are soft.
10. Add the wine and reduce, about 4 minutes.
11. Cut the sausage into 1/4-inch-thick slices and add it back to the skillet, with any juices that have collected.
12. Add the couscous and pour in the stock.
13. Bring to a boil, then reduce the heat to medium-low and cover the skillet.
14. Cook for 10 to 12 minutes, until the couscous is tender.
15. Remove the pan from the heat and toss in the parsley.
16. Divide the couscous mixture between 4 bowls and top each with an egg.

olive oil, couscous, chicken sausage, onion, tomatoes, lemon, white wine, chicken, italian parsley, eggs

Taken from www.foodrepublic.com/recipes/israeli-couscous-with-chicken-sausage-and-over-easy-eggs-recipe/ (may not work)