Turmeric Cous Cous Salad is for lunch today on Sweet Caramel Sunday!
Bright and vibrant turmeric, with chickpeas, shallots and crispy bacon make this salad a delight!
Well, hello folks. Yes, you read the topic correctly, this afternoon I have spent my time making a delicious Cous Cous salad and I am delighted to share the recipe and pics with you.
It dawned on me recently that I haven't yet done a salad post for my blog for no particular reason, other than maybe I love pizza and noodles a little too much (don't we all) .
So anyhoo, as I have been spending some time on pinterest lately, I have been getting inspired by all of the bright and colourful salads that other people are making in their kitchens which I have compiled into a salad and vegetable board.
Obviously all of this inspiration led me to one conclusion - I had to make some salads stat.
I have noticed recently the trend of using turmeric in everything from salads to chai lattes so I decided that I wanted to make my cous cous using this spice.
Another trend that I have mentioned in an earlier post for salads is using streaky bacon. You don't have to tell me twice how good it is. It is a thin cut, gets super crispy in the oven and tastes all salty and delicious. Natural next step in my thinking was 'ohhhh bacon', 'ohhhh cous cous', 'oh boy, cous cous and bacon' and whola that is where this salad was born.
The most intensive part of the recipes is cooking both the cous cous and the bacon, but after that, it is a simple matter of throwing it all together and you are done. So on that note........the most important thing...the recipe of course!
Enjoy!
Adrianne
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📖 Recipe
Turmeric Cous Cous Salad with Crispy Bacon and Basil Drizzle
Ingredients
Turmeric Cous Cous Salad with Crispy Bacon and a Basil Drizzle
- 250 grams pearl cous cous
- 2 ½ cups vegetable stock
- 2 teaspoon turmeric
- 100 grams streaky bacon
- 2 cups frozen peas
- 1 425g chickpeas drained and rinsed
- 3 shallots
Basil Drizzle
- â…“ cup low fat greek yoghurt
- 2 tablespoon basil pesto
- 1 teaspoon lemon juice
Instructions
Turmeric Cous Cous Salad with Crispy Bacon and a Basil Drizzle
- Preheat oven to 180 degrees. Line a baking tray with greaseproof paper
- Place a wire rack into the baking tray and place the bacon rashers onto the rack. Cook for 20 minutes or until crispy
- Add the stock, salt, pepper and cous cous to a medium sized saucepan and bring to the boil. Keep cooking until all of the stock has absorbed
- Microwave the peas till defrosted, then drain the excess water from them
- Cut shallots and bacon (when cool)
- Add cous cous, bacon, peas and shallots to a salad bowl. Pour in drizzle and toss to combine
Basil Pesto Drizzle
- Combine the yoghurt, pesto and lemon juice in the blender and blitz to combine
Notes
- Use kitchen scissors to cut the bacon into small pieces (when it is cool)Â
- You will have some extra drizzle. Use this so that if you heat the salad, you can add a little bit more drizzle just before serving.Â
- This salad serves 2 people as a 'lunch' option. Or if using with other main meal dishes, it would easily serve 4-6.Â
Wajeeha says
This has to be one of the prettiest and yummy looking salad I've seen lately...the turmeric gives the couscous such a beautiful color!! 🙂
Adrianne says
Thanks Wajeeha, I love it too!
Carissa Shaw says
So many pretty colors in this bowl! I was just thinking I wanted to make something with the cous cous I have in my cabinet, so this recipe is perfect.
Adrianne says
Awesome Carissa! Enjoy!
Shinta Simon says
This is totally my kind of salad, anything with bacon and I am sold. I love the pairing of bacon with couscous, and the corn and peas. Such a great idea!
Adrianne says
Cheers Shinta! I love bacon too.