Curried Couscous Salad with Bacon

Curried Couscous Salad with Bacon

10
Groovygal 0

"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 50 m {{adjustedServings}} servings 212 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 331 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Place the onion, cooled couscous, carrot, cucumber, red bell pepper, and garbanzos into a salad bowl, and stir lightly to combine.
  5. 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.
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Footnotes

  • Cook's Note
  • You can use whatever vegetables you have in the fridge. If you are short on time, you can skip the bacon and onions (although everything is better with bacon) and use green onions instead.
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Reviews 10

  1. 14 Ratings

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marthajones
1/27/2010

I made this for all to bring for lunch as it will keep and not go bad. I did not add the Bacon because the flavor would be bad mixed with the other spices. To keep give it a real protein boost I added garden vegge type of tempeh. That gave the dish the extra punch it needed without the fatty bacon.

Julie
5/27/2010

I made this exactly like the recipe (except I always add cumin), and the results were light and textural and very complex flavors.

SHARLANET
7/19/2010

We thought this was really tasty and different. it might be good with a little garlic added in too.