Couscous And Bacon Food

CHEESY BACON PEARL COUSCOUS

Cheesy Bacon Pearl Couscous image

This recipe is quick and easy and makes use of pearl couscous, which is a fun little pasta. I originally made this without the cheese or bacon and it was delicous that way, but my boyfriend suggested them as additions, so this recipe was born, and it is delicious either way. Use low-sodium chicken stock so you can control the amount of salt, and let your bacon get nice and crisp, it holds up to the cheesy pasta and provides some texture.

Provided by Mommy2two

Categories Weeknight

Time 30m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups chicken stock
1 cup israeli couscous (pearl couscous)
4 slices bacon
1 cup monterey jack cheese, shredded
1/2 onion, chopped
2 garlic cloves, minced
1/2 teaspoon salt (to taste)

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.

Nutrition Facts : Calories 229.8, Fat 9, SaturatedFat 4.6, Cholesterol 22.2, Sodium 428.4, Carbohydrate 25.8, Fiber 1.6, Sugar 1.4, Protein 10.6

CURRIED COUSCOUS SALAD WITH BACON

Curried Couscous Salad with Bacon image

Finally, a couscous salad that is not bland! This salad is a great addition to your summer meal, or as a lunch any time of year.

Provided by Groovygal

Categories Salad 100+ Pasta Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 14

Ingredients

4 slices bacon
1 onion, chopped
1 ½ cups water
1 cup uncooked couscous
¾ cup diced carrot
¾ cup diced cucumber
½ red bell pepper, diced
½ (15 ounce) can garbanzo beans, drained and rinsed
¼ cup olive oil
2 tablespoons white balsamic vinegar
1 tablespoon soy sauce
1 tablespoon white sugar
2 teaspoons curry powder
salt and pepper to taste

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.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 26.6 g, Cholesterol 5 mg, Fat 9.1 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 1.6 g, Sodium 282.9 mg, Sugar 3.8 g