Pearled Cous Cous With Plant-Based Sausages Baked Eggs & Spinach

by Zarina
Pearled Cous Cous With Plant-Based Sausages Baked Eggs & Spinach

This was such an amazing throw-together veggie meal using Israeli pearled couscous as a base. Have you tried Israeli couscous before?  Such a fab pantry ingredient, it cooks super quick and is much larger than regular couscous with a soft and chewy texture that takes on fabulous flavours.

Pearled Cous Cous With Plant-Based Sausages Baked Eggs & Spinach


Serves: 5 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Olive Oil
  • 1 Onion chopped fine
  • 1 Leek chopped fine
  • 8 Garlic cloves crushed
  • 2 Bay leaves
  • 1 tbsp fresh thyme leaves (or dried)
  • 1 tbsp fresh oregano leaves (or dried)
  • 1 tsp Smoked Paprika
  • 1 tsp Cayenne Pepper
  • 250g Pearled couscous
  • 1 Tin 400g San Marzano Peeled Tomatoes
  • 240ml Vegetable stock
  • 2 large handfuls of fresh spinach
  • 12 Meat-free sausages
  • 5 Eggs
  • Chilli Flakes to taste


  1. Preheat the oven to 200℃
  2. Put a glug of olive oil in a saucepan on medium heat and sauté the onions until translucent, then add the leeks and sauté for a couple more minutes, then the garlic and cook for a further few minutes.
  3. Throw in the bay leaves, fresh thyme, oregano, smoked paprika, and cayenne pepper, mix everything well
  4. Add the pearled couscous and lightly fry for a few minutes mixing everything, then add the tinned tomatoes.
  5. Pour in the stock, cover, and simmer for about 8 minutes, stirring occasionally.
  6. Meanwhile, cook the sausages according to packet instructions and slice them into bite-size pieces, set aside.
  7. Once the couscous is cooked through, throw in the spinach and mix well. Cover with a lid for a few minutes until wilted.
  8. Add the sausages into the pan and mix well.
  9. Flatten the mixture and create 5 little wells with the back of a spoon in the couscous
  10. Crack one egg at a time in a small bowl and carefully tip it into one of the wells. Repeat with all the eggs
  11. Pop the pan into the oven and cook for about 8 minutes until the whites are set, but the yolks are still runny.
  12. Enjoy!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

You may also like