The Non-Kosher Couscous: So I still had some bacon left-over from Spicy Beef Curry last night, and some of the veggies ...

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So this is what I did. I took 3 strips of my thick bacon, cut them into spices about an inch long and cooked them on low heat in a skillet to draw out the fat.

Then I added a few scoops of whole-grain big-sized couscous. Stirred it all around, trying to get the grain covered - a teaspoon of sesame oil helped - half a teaspoon of garlic for kick. I prepared a cup of chicken stock and started adding it a little by little - like a risotto - then added some chopped up Spinach and two stalks of celery. Stir until water was gone, added a little bit more, low heat, covered, left simmering for 10 min.

Fluff, serve, add a drop of lime juice.


There were no leftovers.