I had forgotten how good couscous can be. It’s an excellent blank canvas that absorbs flavors very well.
I poured a lot of olive oil into this dish because it’s full of good fat and adds a peppery note to the dish without weighing down the fluffy texture of the couscous.
The green sprig garnishing the couscous in the photo is from our curry tree in the garden.
1 celery stick
1/2 onion, diced
1/2 cup bacon or ham chunks
1 1/2 cups dry couscous
2 1/4 cups water
olive oil to taste
garlic salt to taste
Grind the carrots and celery in a food processor, and saute with the onion in a large pan. When the carrot begins to caramelize, stir in the bacon. Add the shrimp in the last 5 min. of cooking.
As the ingredients in the pan are cooking, bring water to a boil in a pot, then add the couscous with some olive oil and cover. The couscous is ready when the grains have fluffed up (add more water if needed).
Stir the couscous into the pan with the other ingredients, and add garlic salt and olive oil.