Description
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.
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
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 5 mins
Total Time: 50 mins
Servings: 8