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
Prep Time
20 mins
Dificult
Medium
Servings
50 mins
Ingredients
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.
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.
