Ingredients
- 3 cups water
- 1 ½ cups Israeli or pearl couscous
- 2 tablespoons extra-virgin olive oil
- 1 zucchini cut in ribbons
- 1 Bunch Asparagus trimmed and cut into 1’’ pieces
- 4 cups brussels sprouts leaves from 8 ounces brussels sprouts
- 2 garlic cloves crushed
- Simple Dijon vinaigrette
- 1 small shallot minced (about 2 tablespoons)
- 1 small clove garlic minced (about ½ teaspoon)
- 2 teaspoons Dijon mustard
- 3 tablespoons white wine vinegar
- 1 tablespoon water
- ¾ cup extra-virgin olive oil
- salt and freshly ground black pepper to taste
Instructions
- Bring water and 1 teaspoon salt to a boil in a medium saucepan. Add couscous, and simmer, covered, until tender, about 8 minutes. Transfer to a large bowl.
- Meanwhile, heat 1 tablespoon oil in a medium high-sided skillet over high heat. Cook the bacon until golden brown then take it out of the pan and put it over some paper towels so most of the grease is absorbed.
- Then in the same pan cook the garlic, zucchini, asparagus and brussels sprouts leaves until tender and lightly browned, about 5 minutes. Remove from heat. Season with salt and pepper.
- Stir the veggies sprouts leaves into couscous. Stir in remaining tablespoon oil; season with salt and pepper. Serve warm or at room temperature.
Did you make this recipe?I'd love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!