Couscous Salad with Bacon, Green Peas, and Lemon

Salads | Jewish cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Couscous salad with bacon, green peas, and lemon

Ingredients

Salt - a pinch
Chopped almonds - 2.5 oz
Olive Oil - 3 tablespoons
Frozen green bean pods - 1 cup
Bacon - 6 pieces
Lemon - 1 piece
Courgette - 1 piece
Poppy seed paste - 1 tablespoon
Feta cheese - 3.5 oz
Fresh Mint - 0.7 oz
Parsley - 0.7 oz
Couscous - 6.2 oz

Step by Step guide

Step 1

Preheat the oven to 356°F. Spread the almond flakes on a baking sheet and roast for 5–6 minutes until golden brown.

Step 2

Pour a cup of couscous (Israeli couscous or fregola) with boiling water, add a tablespoon of olive oil, and cook for 9 minutes. Add the green peas and cook for another 3 minutes. Drain and rinse with cold water.

Step 3

Chop the bacon and fry for 10 minutes, then let it cool on a paper towel.

Step 4

Combine the couscous with the peas in a salad bowl, season with salt and pepper to taste. Blend the juice of half a lemon with 2 tablespoons of olive oil. Pour into the salad bowl with the couscous and mix well. Add the bacon, finely chopped cucumber, almonds, feta, poppy seeds, and herbs. Mix thoroughly.