Advertising

The Seattle Times Company

NWjobs | NWautos | NWhomes | NWsource | Free Classifieds | seattletimes.com

Food & Wine


Our network sites seattletimes.com | Advanced

Originally published Wednesday, August 4, 2010 at 7:01 PM

Comments (0)     E-mail E-mail article      Print Print      Share Share

Recipe: Toasted Couscous BLT Salad

Skip the bread but have all the flavors of a BLT with this couscous recipe.

For The Associated Press

To combat lunch bag boredom, you need to straddle that fine line between exciting and familiar, which is just what this toasted couscous BLT salad does.

Exotic, large pearl couscous gets dressed up with all the ingredients of that perennial favorite — the bacon, lettuce and tomato sandwich — and tossed in a lemony dressing to create a packable salad that will appeal to the whole family.

To give even more heft to this lunch, and perhaps turn it into an easy, light supper, add thickly sliced or diced cooked, smoked turkey or chicken.

Toasted Couscous BLT Salad

Makes 4 servings

6 ounces bacon, cut crosswise into 1/4-inch strips

1/2 cup large pearl couscous

1 tablespoon cider vinegar

1 tablespoon lemon juice

1/2 teaspoon Dijon mustard

2 tablespoons extra-virgin olive oil

2 cups chopped iceberg lettuce

advertising

2 cups diced fresh tomatoes

Salt and ground black pepper, to taste

1. Cook the bacon. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain. Pour off all but 1 tablespoon of the bacon fat from the saucepan.

2. Return the saucepan to the stove over medium-high. Add the couscous and toast, stirring often, until lightly browned, 2 to 4 minutes. Spread the toasted couscous on a baking sheet to cool for 15 minutes.

3. To make the dressing. In a small bowl, whisk together the vinegar, lemon juice and mustard. While whisking vigorously, drizzle in the olive oil. Set aside.

4. In a large bowl, combine the lettuce and tomatoes.

5. When the couscous has cooled, transfer to the bowl with the lettuce and tomatoes. Add the reserved bacon and dressing, then toss well to coat. Season with salt and pepper. Serve immediately or store, covered, in the refrigerator for up to 1 day.

Nutrition information per serving (values are rounded to the nearest whole number): 353 calories; 238 calories from fat; 26 g fat (7 g saturated; 0 g trans fats); 29 mg cholesterol; 21 g carbohydrate; 8 g protein; 3 g fiber; 379 mg sodium.

E-mail E-mail article      Print Print      Share Share

More Food & wine

NEW - 10:07 AM
Obese people asked to eat fast food for health study

Seattle Beer News | Brouwer's Hard Liver Barleywine Festival kicks off this Saturday

Organic advocates voice concern for 'natural' food

Taste: Muffuletta sandwiches are the Big Easy's best

NEW - 7:00 PM
Wine Adviser: Some good Washington wineries got away

More Food & wine headlines...

Comments
No comments have been posted to this article.


Get home delivery today!

Video

Advertising

AP Video

Entertainment | Top Video | World | Offbeat Video | Sci-Tech

Marketplace

Advertising