Roasted Garlic Couscous Breakfast Bowl

This Roasted Garlic Couscous Breakfast Bowl is loaded with delicious buttery roasted garlic couscous, perfectly cooked spinach and a delicious fried egg. The perfect way to start a morning!

My love for couscous is growing by the day. It’s easily my favorite grain. It’s amazing, it’s light, and it’s the perfect carb vehicle to dress up. Specifically dress up with roasted garlic compound butter. Yup, it’s a real thing. You’ll find out how below.

So I’ve been really getting burnt out on my breakfasts lately. As much as I love scrambled eggs and toast, it can get old. So I asked myself – what can I make that has about the same amount of carbs and protein (give or take) and be super delicious and nutritious and exactly what my body is craving?

And thus, the Roasted Garlic Couscous Breakfast Bowl was born. What a mouthful, huh?

So basically – there is roasted garlic involved in this bowl. And it gets mixed with salted butter. And it’s delicious and everything you hope it would be. That said roasted garlic buttery goodness is mixed into pearled couscous. It makes it deliciously creamy and flavorful. Then, you add on the perfectly cooked spinach (or any green you may have in your fridge) and top it with the best sunny side up fried egg.

Yup. It’s pretty simple. And delicious. And if you’re worried about doing all of those steps stumbling around at 6:30 in the morning while you’re drinking your coffee, DON’T FRET! You can do the “hard” stuff (even tho let’s be honest it’s not super hard) AT NIGHT and just warm it up in the morning. I do recommend cooking both the spinach in the morning and the egg just so they are at their peak freshness. Because let’s be honest, who wants a heated up fried egg? *crickets* Exactlyyyyy!!

Ingredients You Need for Roasted Garlic Couscous Breakfast Bowl:

  • israeli (pearled) couscous
  • 1 whole bulb of garlic
  • salted butter
  • spinach (or the green of your choice – just make sure it can cook down pretty quickly!)
  • 1 (or 2) eggs (depending on how much protein you want)
  • salt and pepper to taste

THAT’S IT Y’ALL.

How to Make Roasted Garlic Couscous Breakfast Bowl:

Preheat the oven to 400 degrees. Cut the top off the garlic head – exposing each clove inside and ripping off as much white “garlic skin” as possible. Place on aluminum foil. Drizzle with olive oil and salt and pepper. Wrap the garlic in the aluminum foil and roast for 40-45 minutes.

When the garlic has about 10-15 minutes left to roast, begin making your couscous. Start by boiling 1 and ¾ cups of water. While that’s going, add a drizzle of olive oil to a medium size pot. Pour about 8 oz of israeli couscous into the pot. Toast the couscous until it’s light brown. To this pot, add the 1 and ¾ cups of boiling water. Cover and let it cook on low for 6-7 minutes, stirring every once in a while. Once it’s done, turn it off the heat, leave the cover on the pot and let it sit 5-10 minutes before serving.

While your couscous is “resting”, get out your favorite non-stick pan. Add in a drizzle of olive oil and then add in several huge handfuls of spinach. Season with salt and pepper and stir for 1-2 minutes until it cooks down. Add this to a bowl and set aside.

Remove your roasted garlic from the oven. Carefully squeeze the cloves into a small bowl. Mash with a fork until it’s a paste consistency like this:

Then add your butter, salt and pepper and garlic powder if additional garlic flavor is desired. Stir the garlic butter mixture into the couscous.

In the same non-stick pan you made your spinach, add about ½ tbsp of butter. Let it melt and then crack an egg in. Cook until the whites are completely set. Season with salt and pepper if desired.

Add the couscous to the bottom of your bowl, followed by your greens and top with your fried egg! Easy, breezy, beautiful, DELICIOUS!

Enjoy my friends!

Did you enjoy this recipe? Here are a few more that you might like:

Roasted Garlic Cashew Cream Pasta

Winter Vegetable Buddha Bowl

Loaded Turkey Taco Bowls

Roasted Veggie Bowls with Turmeric Dressing

Healthy Roasted Garlic and Bacon Jalapeno Poppers

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

5 from 1 vote
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Roasted Garlic Couscous Breakfast Bowl

This Roasted Garlic Couscous Breakfast Bowl is loaded with delicious buttery roasted garlic couscous, perfectly cooked spinach and a delicious fried egg. The perfect way to start a morning! 

Course Breakfast, dinner, Main Course
Cuisine American
Keyword breakfast bowl, roasted garlic couscous, vegetarian breakfast bowl
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 1 person
Author Haylie

Ingredients

  • 8 oz. pearled couscous
  • 1-2 cups raw spinach
  • 1 egg
  • 1 whole bulb of garlic
  • drizzle of olive oil
  • salt and pepper to taste
  • 1 and 1/2 tbsp salted butter (divided)
  • 1 and 3/4 cups boiling water

Instructions

  1. Preheat the oven to 400 degrees. Cut the top off the garlic head - exposing each clove inside and ripping off as much white "garlic skin" as possible. Place on aluminum foil. Drizzle with olive oil and salt and pepper. Wrap the garlic in the aluminum foil and roast for 40-45 minutes.

  2. When the garlic has about 10-15 minutes left to roast, begin making your couscous. Start by boiling 1 and ¾ cups of water. While that’s going, add a drizzle of olive oil to a medium size pot. Pour the pearled couscous into the pot. 

  3. Toast the couscous until it’s light brown. To this pot, add the 1 and ¾ cups of boiling water. Cover and let it cook on low for 6-7 minutes, stirring every once in a while. Once it’s done, turn it off the heat, leave the cover on the pot and let it sit 5-10 minutes before serving. The water should have evaporated. 

  4. Take a non-stick pan on medium heat, add a small drizzle of olive oil and once it's hot, add in your spinach. Season with salt and pepper to taste. It will only take 1-2 minutes AT THE MOST to let this cook down. Set this aside in a bowl. 

  5. At this point, your garlic should be done roasting. Take it out of the oven, upwrap it and carefully squeeze (it will be hot) the bulbs into a small bowl. Mash them down with a fork until it is a paste consistency. To the same bowl, add about 1 tbsp of salted butter. Mix it in with the roasted garlic until it's fully combined. Add salt and pepper to taste. Add this roasted garlic butter to the couscous and stir in until combined. 

  6. Finally, add about 1/2 tbsp of salted butter to the same non-stick pan. On medium heat, let the butter melt. Once hot, crack an egg in it and let it cook sunny side up until the whites are fully cooked through. 

  7. Assemble your bowls! To the bottom, add a layer of couscous, followed by spinach and then top it with the egg. Season with additional salt and pepper if needed. Eat while hot and enjoy!

Recipe Notes

Note: You can make the couscous AND the roasted garlic the night before. Just properly heat them up the next morning as you're cooking your spinach and egg. 

 

In addition, the 8 oz. of couscous will produce leftovers if you're only making one bowl! 

2 comments / Add your comment below

    1. Thank you so much, Kelly! You’re so sweet to say so. I love roasted garlic so much! Definitely one of my go-to flavors to add to things! 🙂

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