Thursday, April 26, 2012

Couscous Salad

Now the the weather is getting warmer and the days longer it seems like the evening meal should be something a bit lighter. I love salads that are so packed full that they are not just a side but can be the main dish. It appeals to my laziness - this particular meal only uses on bowl and one pan. A lot of people might not think that anything with the word salad can be a full meal, but the addition of bacon in this one puts a halt to pretty much all complaints. The courgette is cooked until it is really soft and tender and the couscous is cooked in stock so that it adds flavour as well as texture. I had some pine nuts in the cupboard so they were added to the mix for a bit of crunch and what you are left with is a salad that you just can't get enough of.

Bacon, Courgette and Couscous Salad

1 cup couscous
1 cube chicken stock
1 bunch spring onions (scallions)
250 grams bacon
2 large courgettes
1/2 cup pine nuts
1 red bell pepper
Cracked black pepper
300 grams mixed salad leaves
250 grams cherry tomatoes (or just a few normal tomatoes)

Chop the spring onions and bacon. Slice the courgettes lengthways so that you have long, very skinny strips. Slice the bell pepper lengthways as well. Heat some butter or oil in a large pan and add the spring onions and bacon. Sauté until the bacon is tender, then add the courgettes. Cook over medium heat until they are very tender, then add the bell pepper and pine nuts. Continue cooking until the pepper is done to your liking and while it is cooking give it a generous sprinkle of cracked black pepper.

Place the couscous in a large bowl and crumble the chicken stock over the top. Boil the kettle and pour two cups of boiling water over the couscous. Cover the bowl with a dinner plate or the lid of a large pot and just leave it to sit for at least 5 minutes, perhaps up to 10 minutes, until all of the water has been absorbed. Then give it a gentle stir with a fork to fluff it up.

If you have not already done so, turn the range off, then add the couscous to the pan. Give it a good stir to combine everything well.

Serve the couscous mixture over a bed of mixed salad leaves and sprinkle with chopped tomatoes.

1 comment:

  1. Lovely and healthy looking salad. I file away recipes with zucchini in the summer it get out of hand in my garden. Thanks for sharing this on foodie friday see you next week.


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