Serves: 6
Total Calories: 371

1 1/2 cups whole-groat kasha
1 egg, large or extra-large
1 tablespoon olive oil
1/2 onion, finely chopped
1 cup Israeli or toasted couscous
2 cups chicken broth
salt and ground black pepper to taste

Mix the kasha and egg cook in a large, dry skillet over medium heat until the egg is cooked and the kasha is in separate grains. Transfer to a bowl and set aside.

Add the oil to the skillet and heat over medium-high heat until hot. Add the onion and sauté until lightly browned. Add the couscous and continue to sauté until the onion and couscous are browned. Stir in the kasha, broth, salt, and pepper. Reduce the heat to medium, cover, and simmer until the broth has been absorbed and the couscous and kasha are tender serve.




From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 371
Calories from Fat: 47

More Recipes from the Homemade in a Hurry Cookbook:
*Rice & Other Grains
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Dirty Brown Rice
Hoppin' John Risotto
Instant Brown Rice Steamed With Vegetables
Kasha And Couscous
Kasha With Onion Relish
Orange Whole-Wheat Couscous
Polenta Pots De Crème
Quick Wild Mushroom Wild Rice
Spiced Brown Rice With Figs
Spinach Tabbouleh
Sprouted Quinoa
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