This is a wonderful dish for lunchtimes as you can easily put it into a lunchbox and serve it warm or cold. Couscous, veggies, bacon and a lightly curried dressing are tossed together. Add extra veggies if you like, or some chopped cooked chicken.
- 175g couscous
- 350ml chicken stock, hot
- 4 rashers bacon
- 1 onion
- 100g red pepper
- 100g cucumber
- 100g rocket leaves
- 1/2 400g tin chickpeas, cooked
- 4 tbsp. extra-virgin olive oil
- 2 tbsp. white wine vinegar
- 1 tbsp. soy sauce
- 1 tbsp. caster sugar
- 2 tsp. mild curry powder
- Salt and pepper
Dice the bacon and onion. Slice the pepper in half, remove the seeds and pith and finely dice. Dice the cucumber and remove any excess seeds. Wash the rocket and chickpeas.
Place couscous into a bowl and cover with stock. Cover with cling and leave to sit for 10 minutes.
Meanwhile, dry fry the bacon until golden, crisp and releasing oils. Remove with a slotted spoon and set to one side. Add the onion and fry until translucent. Add bacon back to the pan.
Whisk together the vinegar, soy, sugar, curry powder and salt and pepper to taste until the sugar and curry powder dissolves. Pour into the pan and whisk to take the bacon juices and any bits from the pan. Pour everything from the pan into a bowl, add the extra-virgin olive oil and whisk well until combined.
Fluff up the couscous with a fork. Toss in the red pepper, cucumber, rocket and chickpeas. Add the dressing and toss to combine all ingredients and flavours.