Couscous pan with broccoli and egg topping (ovo-lacto-vegetarian)

Ingredients for approx. 4 people:

Approx. 200 g couscous
¼ litre hot water
400–500 g broccoli
½ tablespoon granulated vegetable stock
2 shallots
3 cloves of garlic
1 red chilli pepper
Rapeseed oil
Cumin
Coriander powder
Cardamom powder
Curry powder
For the egg mass:
4 eggs
60 g grated cheese
40 g Gorgonzola cheese
⅛ litre cream
Herb salt
Freshly ground black pepper
Smoked paprika powder
For the garnish:
A few sprigs of fresh parsley

Preparation:

1. For the couscous, bring the water to the boil and pour it over the couscous. Leave to swell.
2. Clean and wash the broccoli and remove the florets from the stalk. Cut the stalk into pieces or chop it up. Cook in a little water with granulated vegetable stock until al dente.
3. Peel and finely dice the shallots.
4. Peel the garlic, remove the germ and chop finely.
5. Wash the chilli pepper, cut in half, remove the seeds and chop very finely.
6. Drain the soaked couscous if necessary.
7. Heat the rapeseed oil in a deep pan, sauté the diced shallots, then add the chopped garlic and chilli pepper with the cumin, coriander, cardamom and curry powder and fry briefly.
8. Add the couscous, mix well, top with the drained broccoli and simmer covered for a few minutes.
9. In the meantime, crack the eggs, add the grated cheese and Gorgonzola cheese with the cream.
10. Season with herb salt, freshly ground black pepper and smoked paprika powder.
11. Pour the egg mixture over the broccoli and leave to set for a few minutes without a lid.
12. Wash and chop the parsley and sprinkle it over the couscous pan with the egg mass.

Product description:

Couscous is actually a type of semolina, usually made from durum wheat. It has a high starch and fibre content, which means it is not gluten-free. Couscous can be used in savoury dishes as well as sweet ones, making it very versatile.