Warm Couscous and Broccoli Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 6
YIELD: 1/2 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place bacon on a broiler pan and cook in a preheated 350 degree oven until crispy.
  • Watch it closely as toward the end it will cook very quickly.
  • (This keeps the bacon from shriveling and the drippings drain into the pan.) Save the drippings!
  • Cut broccoli flowerttes from head, peel and dice up stems (and if you have been throwing away the stems all this time, shame on you! They are the best part!).
  • Blanch broccoli and matchsticked carrots in boiling water for just a few minutes (you will see the color change) Cool under cold water to stop the cooking.
  • Chop broccoli and stems into small bite sized pieces, (about 1/4 inch) A few pulses in a food proccessor does it about right but do not chop it to a pulp.
  • In a small saucepan bring the chicken stock to a boil.
  • If you wish you can add some olive oil to the water and some herbs to the stock to give some additional flavor.
  • add the couscous and remove from heat.
  • Cover and let stand 5 minutes.
  • Layer carrots, onions, crumbled bacon, and chopped broccoli in a bowl.
  • Top with hot couscous.
  • Drizzle hot bacon drippings over the couscous and toss to mix.
  • Add salt and pepper to taste.
  • If you need to microwave the salad for a couple of minutes to warm it up before serving.
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