Turmeric Cous Cous Salad with Crispy Bacon and Basil Drizzle
This delicious Turmeric Cous Cous Salad with crispy bacon and basil drizzle, is bright and the texture is sure to delight!
Servings: 4
Calories: 466kcal
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
- ⅓ 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)
- 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.
- This salad serves 2 people as a 'lunch' option. Or if using with other main meal dishes, it would easily serve 4-6.
Nutrition
Calories: 466kcal | Carbohydrates: 66g | Protein: 17g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 843mg | Potassium: 420mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1020IU | Vitamin C: 31.3mg | Calcium: 74mg | Iron: 2.5mg