Cheesy Bacon Pearl Couscous

This recipe is quick and easy and makes use of pearl couscous, which is a fun little pasta. I originally made this without the cheese or bacon and it was delicous that way, but my boyfriend suggested them as additions, so this recipe was born, and it is delicious either way. Use low-sodium chicken stock so you can control the amount of salt, and let your bacon get nice and crisp, it holds up to the cheesy pasta and provides some texture.

• Ready In: 30 mins
• Serves: 6
• Yields: 3 cups

Ingredients

• 1 1⁄2 cups  chicken stock
• 1  cup israeli couscous (pearl couscous)
• 4  slices bacon
• 1  cup monterey jack cheese, shredded
• 1⁄2 onion, chopped
• 2  garlic cloves, minced
• 1⁄2 teaspoon salt (to taste)

Directions

1. Chop the bacon into bite-sized pieces and fry until crisp in a large saucepan. Once bacon is cooked through, remove bacon with a slotted spoon and set aside to drain.
2. Add the onion to the pan and saute until softened and translucent. Add the garlic, saute one minute more, then add the chicken stock and salt.
3. Bring the stock to a simmer and add the couscous.
4. Simmer, while stirring frequently, 10 minutes (or until couscous is cooked to your liking). Remove the pan from the heat.
5. Add the Montery Jack cheese and stir to combine. Once the cheese is melted, add the bacon, stir once more, and serve.