I cannot get enough couscous these days! It’s so simple to throw together as a side dish with any combination of vegetables in your refrigerator. I tend to make it when I know that there’s part of a zucchini, a handful of mushrooms, or some other partial veggie that only has another couple of days in it.
One night, we had a few strips of bacon leftover from breakfast and knew we had to use it up, so Yuseff got the bright idea to add it to our go-to side dish for lamb (because obviously we were eating lamb, again).
I tossed some veggies in the bacon fat to saute them and the dish was a winner! The leftovers made a perfectly light lunch the next day.
Am I the only one who uses bacon fat in a recipe and then refers to it as “light?”
Couscous with Bacon and Vegetables—print this recipe
Step 1: Start by cutting a 4-5 strips of bacon into bits using kitchen shears. Saute until crispy. Scoop out the bacon bits with a slotted spoon and drain on a paper towel. Leave as much grease as you can in the pan
Step 2: In a bowl, measure 3/4 cups dried couscous. Add the bacon to the bowl.
Step 3: Add 1/2 diced zucchini, a handful of roughly chopped black olives, and 1 minced shallot to the hot bacon drippings in the pan. Add salt and pepper to taste and saute until soft.
Step 4: Meanwhile, in a small saucepan, bring 1 1/2 cups chicken broth to a boil with a heaping tsp garam masala.
Step 5: Add the veggies and pan drippings to the bowl with the dry couscous and bacon. Pour the boiling broth over everything and cover the bowl immediately with saran wrap. Wait 15 minutes before fluffing with a fork.
Serve with: Moroccan Lamb and Grilled Shrimp (we used garam masala as a dry rub to season the shrimp. so, so good!)