Spiced Couscous with Bacon and Egg Recipe by Chef Paul Watters

Paul Watters’ Spiced Couscous with Bacon and Fried Egg

There’s something quietly satisfying about a dish that feels both comforting and elevated at the same time—and that’s exactly what this recipe delivers.

Created by executive chef and Ravish columnist Paul Watters, this spiced couscous bowl is a perfect example of how simple ingredients can be transformed into something far more refined. Drawing on bold, warming flavours and balanced textures, it brings together soft, fragrant couscous, lightly sautéed vegetables, crisp bacon, and a perfectly cooked egg.

It’s the kind of dish that works just as well for a relaxed weekend brunch as it does for a quick, flavour-led midweek meal—effortless, but thoughtfully put together.

Spiced Couscous with Bacon and Fried Egg

Ingredients

For the couscous base

120g couscous
150ml hot vegetable or chicken stock
1 tsp curry powder
½ red pepper, finely sliced
½ green pepper, finely sliced
½ red onion, thinly sliced
1 handful of rocket (arugula)
2 tbsp olive oil
Salt and black pepper

For the topping

4–6 bacon medallions
2 eggs
1 tsp olive oil or butter (for frying)

For garnish and plating

1 tsp curry powder (for dusting)
1 tsp harissa powder or paste (light sprinkle)
Fresh herbs (optional, such as parsley or coriander)

Method

Prepare the couscous

Place the couscous in a bowl and stir in the curry powder along with a pinch of salt.
Pour over the hot stock, cover, and leave to absorb for around 5 minutes.

Once ready, fluff the couscous with a fork to separate the grains, then drizzle with olive oil.

Cook the vegetables

Heat a small amount of olive oil in a pan over a medium heat.

Add the red onion and sauté gently for 2–3 minutes until softened.
Stir in the sliced red and green peppers and cook for a further 3–4 minutes, keeping a slight crunch for texture.

Fold the cooked vegetables through the couscous, then add the rocket, allowing it to wilt slightly from the residual heat.

Cook the bacon

Grill or pan-fry the bacon medallions until golden and lightly crisp.
Set aside while you prepare the eggs.

Fry the eggs

Heat a small amount of oil or butter in a pan.

Crack in the eggs and cook until the whites are set but the yolks remain soft and runny—sunny-side up works best for presentation.

Assemble the dish

Spoon the couscous mixture into the centre of a plate, using a ring mould if you want a more refined finish.

Layer the bacon medallions on top, followed by the fried egg.

Lightly dust the plate with curry powder and a touch of harissa for colour and depth of flavour.

Finish with a drizzle of olive oil and a scattering of fresh herbs, if using.

Paul’s Tip

For a deeper, more aromatic finish, warm the curry powder briefly in the pan before adding it to the couscous—this helps release the spices and enhances the overall flavour of the dish.

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