Couscous with vegetables and bacon
2 servings
35 minutes
Couscous with vegetables and bacon is a blend of Arab tradition with hints of Western gastronomy. Couscous, a staple in many Eastern cuisines, is complemented here by aromatic bacon and fresh vegetables. Roasted bell pepper adds sweetness and a light smoky note to the dish, while green peas provide softness and freshness. The salty, crispy bacon contrasts with the tenderness of the couscous, creating a perfect balance of flavors. Due to its versatility, this dish is suitable for both festive dinners and everyday meals. Serving it with green onions adds freshness and brightness. Couscous with vegetables and bacon is a gastronomic journey that reveals the richness of flavors, the warmth of home cooking, and the harmony of ingredients.
1
Pour 200 ml of boiling water over the couscous and let it steep covered for 5 minutes.
- Couscous: 100 g
2
Add olive oil, salt, mix, and leave covered.
- Olive oil: 1 tablespoon
- Salt: pinch
3
Chop the onion finely.
- Onion: 1 piece
4
Bake bell pepper in the oven or on the grill. Cut into squares.
- Bell pepper: 1 piece
5
Cut the bacon into strips 1 cm wide.
- Bacon: 4 pieces
6
Chop green onions into feathers.
- Green onion tops (scallion greens): 4 pieces
7
Place the bacon in the pan and fry.
- Bacon: 4 pieces
8
Add onion to the bacon and fry.
- Onion: 1 piece
9
Add bell pepper and green peas to the pan, salt, and simmer for 5 minutes.
- Bell pepper: 1 piece
- Canned green peas: 150 g
- Salt: pinch
10
Place couscous on a plate, top with stewed vegetables and bacon. Garnish with green onions.
- Couscous: 100 g
- Green onion tops (scallion greens): 4 pieces
