Cheesy Bacon Pearl Couscous Food

CURRIED COUSCOUS SALAD WITH BACON

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble the bacon slices, and set aside.
• Drain all but 1 tablespoon of bacon drippings from the skillet, and cook and stir the onion in the skillet until the edges of the onion begin to turn brown. Set the onion aside.
• Bring the water to a boil in a saucepan, and sprinkle in the couscous. Remove the pan from the heat, let stand for 5 minutes to absorb the water, then fluff the couscous with a fork. Allow couscous to cool.
• Place the onion, cooled couscous, carrot, cucumber, red bell pepper, and garbanzos into a salad bowl, and stir lightly to combine.
• In a bowl, whisk together the olive oil, white balsamic vinegar, soy sauce, sugar, curry powder, and salt and pepper until the sugar has dissolved. Pour the dressing over the salad, mix again lightly, and sprinkle with bacon bits.

ISRAELI COUSCOUS AND CHEESE

Steps:

• Melt butter in a large skillet over medium heat. Cook and stir couscous in the melted butter until slightly toasted, 2 to 3 minutes.
• Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until most of the stock is absorbed and the couscous have plumped, 6 to 7 minutes.
• Stir heavy cream and pimientos into couscous; add cayenne pepper and cook until couscous is tender, 2 to 3 minutes. Add more broth if needed.
• Remove from heat and stir in Cheddar cheese until melted; add chives and stir to combine. Season with salt, black pepper, and cayenne pepper to taste.

RACHAEL RAY'S CHEESY PEARL COUSCOUS

Steps:

• In a large skillet, cook the bacon over medium high heat until crisp, about 10 minutes. Transfer to a paper lined plated to drain. Reserve 1 tablespoon of the bacon fat in the skillet and set aside.
• In a large pot of boiling, salted water, cook the couscous until just al dente, 5 to 6 minutes; drain. NOTE-Be sure the holes in your colander are smaller than the couscous to avoid having them all go through and down the drain!
• Add the corn and scallions to the reserved skillet and cook over medium high heat until warmed through, about 2 minutes. Add the couscous and chicken stock and simmer until the liquid is absorbed, about 2 minutes.
• Season with the salt and pepper to taste. Stir in the butter, grated cheese, and bacon. Serve and enjoy immediately.

CHEESY BACON PEARL COUSCOUS

Steps:

• Chop the bacon into bite-sized pieces and fry until crisp in a large saucepan. Once bacon is cooked through, remove bacon with a slotted spoon and set aside to drain.
• Add the onion to the pan and saute until softened and translucent. Add the garlic, saute one minute more, then add the chicken stock and salt.
• Bring the stock to a simmer and add the couscous.
• Simmer, while stirring frequently, 10 minutes (or until couscous is cooked to your liking). Remove the pan from the heat.
• Add the Montery Jack cheese and stir to combine. Once the cheese is melted, add the bacon, stir once more, and serve.

GOURMET PEARL COUSCOUS SALAD WITH VEGETABLES AND CASHEW NUTS AND

Steps:

• Bring large volume of salted water to the boil.
• Stir in couscous and cook uncovered for 10 minutes.
• Drain, place in cold water to cool, then drain again.
• In a bowl mix together the lemon juice, soy sauce, sesame oil, red chilli, olive oil, cashew nuts and corriander leaves.
• Add the cold drained couscous and toss gently.
• Add the vegatables and toss together very gently before serving.

ISRAELI (PEARL) COUSCOUS

Steps:

• Saute couscous in oil for a minute or two. Add curry, salt and pepper. Toast for a minute or two. Add water and bring to a boil - reduce heat and simmer 10 min covered.
• Add remaining ingredients except for basil (or cilantro) and almonds. Stir those in just before serving. I just throw in a handful of basil or cilantro. I mostly use the basil in the summer when I grow it and cilantro in the winter that I purchase at the store.
• I toast my almonds in a dry pan on the stove top just until fragrant.

COUSCOUS AND BACON

Steps:

• Fry the bacon in a large saucepan for 3 to 5 minutes until crisp and brown.
• Add the onion and sauté until soft.
• Add the cherry tomatoes and fry gently until the skin begins to break.
• Add the couscous and pour over the over stock.
• Put the lid on the pan, remove from heat and set aside for 10 minutes.
• Stir in half the cheese and sprinkle the rest on the top. Serve with a green salad.

APRICOT COUSCOUS

Steps:

• In a medium saucepan add 1 TBL extra-virgin olive oil, when it is hot add the red onion, almonds and apricots and saute gently over low heat until translucent and slightly fragrant.
• Add the couscous then dump in the warm chicken broth. Stir with a fork to combine. Add lemon zest and cover. Let sit for 10 minutes, then uncover and fluff with a fork again.
• Coarsely chop the green onions, mint and cilantro; add this to the couscous. Add lemon juice, drizzle with olive oil, and season to taste with salt and pepper. Toss gently to combine.