Muffin-Tin Omelets with Feta & Peppers
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Ingredients
Omelet Base:
- 1 cup couscous (uncooked)
- 1/2 cup dried cherries
- 1 teaspoon ground cumin
- 1 teaspoon salt
Toss-Ins
- 1 can chickpeas, rinsed and drained
- 1/4 red onion, finely diced
- 1/2 cup pepitas, sunflower seeds, or something crunchy
- 2 cups arugula or spinachparsley / mint / basil / any herbs, really
Instructions
- Combine couscous, cherries, cumin, coriander, and salt and pepper in a bowl. Pour warm broth over everything and let stand until the couscous is cooked, about 5 minutes. Let it cool.
- Toss everything together and season to taste!
Notes
This keeps for about a day as leftovers, although keep in mind that the leftovers will be softer than the day before, obviously. If you want to make this farther in advance for meal prep or something like that, just prep all the elements separately and toss together just before serving.