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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


  • 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


  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!