Prepare the zhoug (spicy herb paste) by pulsing cilantro, serrano chiles, cumin, cloves, cardamom, sugar, salt, and garlic in a food processor.

Add olive oil and water to the zhoug and pulse until a coarse paste forms.

Reconstitute the Israeli couscous by placing it in a microwave-safe bowl with salt.

Pour boiling water over the couscous and let it sit for 30 minutes, allowing the liquid to absorb.

Drain off any excess water from the couscous.

Cover the bowl with a plate and microwave for 3 minutes.

Carefully remove the bowl and plate, avoiding steam.

Stir in 1/3 cup of the spicy herb paste into the couscous.

Adjust the seasoning of the couscous with salt to taste and set aside.

In a large bowl, beat the eggs.

Stir in salt, Greek yogurt, and the couscous into the beaten eggs.

Heat olive oil in a 10-inch nonstick skillet over medium-high heat until hot.

Pour the egg mixture into the hot skillet.

Swirl the pan to distribute the eggs and filling evenly.

Shake the pan gently, tilting it, and lift the edges of the frittata to allow eggs to run underneath.

After a few minutes, reduce the heat to low and cover the pan for 10 minutes, shaking occasionally.

Loosen the bottom of the frittata with a spatula to prevent burning.

Ensure the eggs are almost set.

Heat the broiler.

Uncover the pan and broil for 1-3 minutes, watching carefully to avoid burning the top.

Remove from the heat and allow the frittata to cool for 5-15 minutes.

Loosen the edges with a spatula.

Carefully slide the frittata onto a platter.

Cut into wedges or diamonds and serve hot, warm, room temperature, or cold.