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Salads
29 March 2011
Who said bacon can't be a part of a healthy, balanced diet? Since I've got a whole lot of bacon in the fridge that needs to be eaten, today's lunch joined every meal I've had for the last 4 days in including a few rashers. Due to my recent decandence, however, I wanted to keep it reasonably healthy, which resulted in my making a warm couscous and bacon salad. The result? Delicious, if I may say so myself, which indeed I believe that I may.
If you want to make this yourself, here's the recipe.
You'll need
- 5 medium sized Closed Cup Mushrooms, quartered
- 5 rashers of Smoked Bacon, roughly chopped
- 1 Tomato, chopped to your liking
- 4 leaves of Romaine Lettuce, chopped or torn to your liking
- ½ Echalion Shallot (onion), cut into circles
- 50g Couscous
- 1 stock cube
- A small knob of butter
- 75ml of boiled Water
Method
1) Put your butter in a frying pan and put over a medium heat.
2) Place your couscous in a bowl, crumble in the stock cube, and add boiling water. Cover with a plate or other suitable implement.
3) While the pan is heating up and the butter melting, chop up your mushrooms and bacon. Add to pan and fry until both are a healthy golden brown. Turn occasionally.
4) Meanwhile, chop up the remaining vegetables as per the recipe.
5) When the couscous has absorbed the water and the bacon and mushrooms are golden brown, scrape the contents (including some/most of the lovely fat - for flavour) of the pan into the bowl containing the couscous.
6) Add vegetables and stir gently.
7) Serve.
You don't need any salt, pepper, oil, vinegar, dressing or anything else fot his salad. It gets all the flavour it needs form the bacon and stock! Enjoy.
