Notes: Israeli couscous is a larger version of regular couscous and is often available in well-stocked grocery stores.
Ingredients: 2 cups chicken stock or broth
Olive oil
1/2 cup bacon lardon (in 1/3-inch squares, ideally) or chopped presliced bacon
1 8.5- to 9-ounce bag Israeli couscous or pearl pasta
Salt
Instructions:
1.In
a small saucepan, bring duck or chicken stock to a simmer.
2.In a separate pan over medium heat,
add a little olive oil and the bacon lardons. Render (separate by heat) the fat
out of the lardons until the meat is light brown and crispy. Add couscous and
increase heat to high. Roll couscous in the bacon fat until couscous toasts to
a light brown. Add simmering stock or broth. Cover the pot with a lid. Do not
stir.
3.After about 5 minutes, taste
couscous. If needed, add a little salt. Re-cover and keep cooking until
couscous is al dente (tender but still with a firm bite).
4.When the liquid is mostly gone and
couscous is al dente, pour couscous onto a large baking sheet to cool quickly.
Drizzle with olive oil and let cool before serving.
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