By Dylan Oktober

Prep time: 10 minutes | Cook: 30 minutes | Serves: 3-4


  • 1 pack of bacon, diced
    (alternatively you can substitute
    with macon or feta)
  • 2 tbsp olive oil
  •  1/2 medium white onion, diced
  •  4 cloves of garlic, minced
  •  1 cup spinach
  • 240ml couscous
  •  350ml cups of water
  • 1 tsp salt


Fry the bacon in a non-stick pan on medium-heat and remove once done.

In a large saucepan, heat 1 tablespoon of olive oil and add the onion. Cook over medium heat for 10 minutes or until golden brown. Add garlic and continue to cook for 1 minute. Reduce heat and add the spinach. Cook for 5 minutes and then remove from the heat and set it aside.

In a separate non-stick pan or pot, add your dry couscous and let it toast on a low heat for 6 minutes. The granules will slowly start to brown and stir regularly to ensure it does not burn.

Once done, add the boiling water and 1 tablespoon of olive oil to the pot and remove from the heat. Stir immediately and cover. Let the couscous sit for 5 minutes then fluff with a fork once the water has been absorbed.

Add the couscous, salt, and spinach to the onion and garlic. Top with your diced bacon. Cook for 5 minutes over medium heat. Add salt to taste and serve.