Honey 'Nduja Breakfast Bowl

Honey 'Nduja Breakfast Bowl

YIELD: Makes 4 servings


4 T - olive oil, divided

1 cup - Israeli couscous

1 1/4 cup - water

1 tsp. - salt

4 oz. - 'nduja

2 cups - curly kale, chopped into 1" pieces

4 oz. - feta cheese, crumbled

1/2 cup - slivered almonds, toasted

juice and zest of 2 lemons

4 - fried eggs, optional

2 T - honey


Heat 1 T of the olive oil in a skillet over medium-high heat. Add the couscous and toast it for 3 minutes until a light brown color. Transfer the couscous to a saucepan and add 1 1/4 cup of water and 1 tsp salt, bringing to a boil then reducing to a simmer. Cover and cook an additional 12-15 minutes until all liquid is absorbed. Transfer the couscous into a large bowl and cover to keep warm.

In the skillet over medium heat, reheat and break up the 'Nduja into small pieces. Add 1 T of the olive oil along with the kale and sauté' until the kale is wilted. Combine with the couscous.

To the bowl with the couscous, add the remaining olive oil, feta cheese, honey, almonds, and lemon juice. Toss well and serve warm or room temperature, topping with an optional fried egg.