• 8servings
  • 30minutes
  • 212calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 rashers streaky bacon

  2. 1 onion, chopped

  3. 350ml water

  4. 175g couscous

  5. 100g diced carrot

  6. 100g diced cucumber

  7. 1/2 red pepper, diced

  8. 1/2 (400g) tin chickpeas , drained and rinsed

  9. 4 tablespoons olive oil

  10. 2 tablespoons white balsamic vinegar

  11. 1 tablespoon soy sauce

  12. 1 tablespoon sugar

  13. 2 teaspoons curry powder

  14. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Place the bacon in a large, deep frying pan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on a kitchen towel-lined plate. When cool, dice the bacon and set aside.

  2. Drain all but 1 tablespoon of bacon dripping from the frying pan, and cook and stir the onion in the frying pan until the edges of the onion begin to turn brown. Set the onion aside.

  3. Bring the water to the 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.

  4. Place the onion, cooled couscous, carrot, cucumber, red pepper and chickpeas into a salad bowl, and stir lightly to combine.

  5. 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.


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