Friday, June 28, 2013

Spring CousCous Salad

When it's dark and cold, I'm all about warm meals, especially for lunch. But when it's light at 5:30am (ask me how I know) and just looking at the kitchen makes me over heat, I love me some salad. But a green salad gets boring after a while...
I found this recipe on Pinterest and have made (and eaten) it plenty. It's fast, it's yummy, it's healthy, and probably my favorite part - since it's got asparagus, my kids aren't interested. Win!

Spring Couscous Salad
  • 1 cup Israeli couscous (if you can't find it, regular couscous works fine)
  • 2 teaspoons olive oil
  • 2 cups chicken stock
  • 3 pieces of bacon
  • 1/2 cup fresh English peas
  • 1 bunch asparagus, trimmed and cut into 1 inch pieces
  • 1 lemon, zested and juiced
  • salt and pepper to taste
  1. Combine the olive oil and couscous in a large skillet over medium high heat. Toast the couscous until just golden brown and then add the chicken stock. Stir occasionally and let cook until all the liquid is gone. Transfer the cooked couscous to a bowl and set aside.
  2. Place another skillet over medium heat. Add the strips of bacon and cook until crisp on both sides. Remove bacon from the skillet and add the trimmed asparagus. Saute for 4-5 minutes and season with salt and pepper as needed. Add the asparagus to the cooked couscous.
  3. Bring a small pot of water to a boil. Add the peas and blanch for about 3 minutes. Drain the peas and shock them in an ice bath. Add peas to the couscous mixture.
  4. Toss together the couscous and vegetables with the lemon juice and zest. Taste and adjust salt and pepper if desired. Also, feel free to add a teaspoon or so of the bacon drippings if desired. Serve warm or at room temperature. I've also kept some in the fridge to eat later in the week - it's still good cold, but the flavors are a bit more muted, so 30 seconds in the microwave help kick up the flavor.
Just remember - bacon makes everything better.
Nom nom.