About this recipe:This couscous salad is anything but bland! It makes a perfect summer meal. Couscous is combined with veggies, chickpeas, crispy bacon and then drizzled with a light vinaigrette that benefits from a touch of curry spices.
4 rashers streaky bacon
1 onion, chopped
100g diced carrot
100g diced cucumber
1/2 red pepper, diced
1/2 (400g) tin chickpeas , drained and rinsed
4 tablespoons olive oil
2 tablespoons white balsamic vinegar
1 tablespoon soy sauce
1 tablespoon sugar
2 teaspoons curry powder
salt and pepper to taste
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Method Prep:25min › Cook:5min › Ready in:30min
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.
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.
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.
Place the onion, cooled couscous, carrot, cucumber, red pepper and chickpeas 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.
You can use any vegetables you have to hand. If you are short on time, you can skip the bacon and onions (although everything is better with bacon) and use spring onions instead.