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Israeli Couscous with Bacon and Peas


Simple ingredients create this sophisticated side dish. The bacon performs double-duty creating a silky coating for toasting the Israeli couscous as well as garnish. The couscous and peas produce a very pleasing texture while the bacon and lemon contribute tang and a silky mouth-feel.













Low Cholesterol, Trans-fat Free, Good source of fiber


3 slices bacon
cut into pieces
1 each shallots
finely diced
½ each lemon
wedges for garnish
½ cup couscous
1 teaspoon thyme
1 ½ cups water
or more as needed
½ pound green peas
1 ounce Parmesan cheese
or shaved
1 x salt
to taste
1 x black pepper
to taste


Cook the bacon (cut cross-wise into ½ inch pieces) over medium heat in a non-stick skillet until crispy.

Remove the bacon with a slotted spoon to a plate with paper toweling, reserving the bacon drippings in the pan.

Add the finely diced shallots to the reserved bacon drippings and cook until translucent, about 5 minutes.

Add the Israeli couscous, stir to coat and cook, stirring occasionally for about 5 minutes until the couscous is toasted. Increase heat to medium high.

Add the water, thyme, ½ the juice of a lemon, salt if desired, bring to a boil, reduce heat to maintain a simmer and cook until the couscous is just about cooked through (about 5 minutes). You may need to add more water ⅛ cup at a time until you reach your preferred level of done-ness.

Stir in the peas and ½ of the crispy bacon, cook for about 2 minutes. Taste, adjust seasoning with salt and black pepper.

For serving, garnish with the remaining bacon, shavings or grated Parmesan cheese and lemon wedges.

Serves 4 as a small side or 2 as a more hearty serving.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 182g (6.4 oz)
Amount per Serving
Calories 17119% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 374mg 16%
Total Carbohydrate 9g 9%
Dietary Fiber 4g 17%
Sugars g
Protein 18g
Vitamin A 24% Vitamin C 14%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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