This is from ” The Foods and Wines of Spain” by Penelope Casas. If preparing for vegetarians you can just use vegetable stock rather than chicken stock, and for vegans omit the eggs. Serve with a salad and perhaps a light red wine.
An easy seasonal recipe from Nigel Slater. It serves 2 as a main course but would serve 4 as a side. I replaced the plain couscous with a quick cook packet of Moroccan couscous. I think a packet of Lemon and Coriander Couscous would work well too.
