A southern American classic is fried green tomatoes. A really simple recipe! Serve with a little dollop of hot remoulade sauce, which is the region’s version of tartar sauce. Oh, right.
| Prep Time: | 25 mins |
| Cook Time: | 5 mins |
| Additional Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 slices bacon
- 1 onion, chopped
- 1 ½ cups water
- 1 cup uncooked couscous
- ¾ cup diced carrot
- ¾ cup diced cucumber
- ½ red bell pepper, diced
- ½ (15 ounce) can garbanzo beans, drained and rinsed
- ¼ cup olive oil
- 2 tablespoons white balsamic vinegar
- 1 tablespoon soy sauce
- 1 tablespoon white sugar
- 2 teaspoons curry powder
- salt and pepper to taste
Instructions
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble the bacon slices, and set aside.
- Drain all but 1 tablespoon of bacon drippings from the skillet, and cook and stir the onion in the skillet until the edges of the onion begin to turn brown. Set the onion aside.
- Bring the water to a boil in a saucepan, and sprinkle in the couscous. Remove the pan from the heat, let stand for 5 minutes to absorb the water, then fluff the couscous with a fork. Allow couscous to cool.
- Place the onion, cooled couscous, carrot, cucumber, red bell pepper, and garbanzos into a salad bowl, and stir lightly to combine.
- In a bowl, whisk together the olive oil, white balsamic vinegar, soy sauce, sugar, curry powder, and salt and pepper until the sugar has dissolved. Pour the dressing over the salad, mix again lightly, and sprinkle with bacon bits.
- You can use whatever vegetables you have in the fridge. If you are short on time, you can skip the bacon and onions (although everything is better with bacon) and use green onions instead.
Nutrition Facts
| Calories | 212 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 283 mg |
| Sugars | 4 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I left out the garbanzo beans and doubled up on bell pepper (roommate allergic to cuckes), it was interesting a bit to sweet tho, didn’t taste any curry. Will definatley make again, with a few tweeks.
Used regular balsamic and left out cucumber (i had none) ate warm. Awesome
Doubled recipe, added a cup of quinoa (pre-cooking) and two avocados. Very tasty. I actually liked it better before adding the bacon. I’m sure it will go over well at the Mother’s Day gathering tomorrow, and if not, delicious lunches for me next week–win-win!
I liked it – I used Israeli couscous and I cut out some of the ingredients I didn’t have on hand like the cucumber and the beans, so it was mainly the couscous, onion, carrots, and bacon, but it was delicious. Really good idea.
Delicious! Have only tasted it warm so far but it’s great! Can’t wait till it’s chilled!
this was very good and simple to make. I used some fresh asparagus instead of the cucumber, because that is what I had in the frig. It was good at room temp. and would be good chilled. Very colorful! A little bacon adds a whole lot of flavor, so please don’t omit the bacon.
Fantastic recipe!!! I made this for a pitch-in and I am still getting requests for the recipe
I didn’t have cuckes or chickpeas so omitted them, but added tomatoes and green pepper. Otherwise followed the recipe exactly. Would be delicious warm or cold, as a main dish or side dish. Definitely don’t skip the bacon and caramelized onion step though, that takes it from a 4 star to a 5 star dish!!! Oh, I also added a few artichoke hearts because I had some that needed to be used up. Super dish!!! 🙂
Good.
Could use more curry powder and think I will add cumin next time. Added jalapeno and cilantro which added a nice flavor.
This was good! I didn’t have any cucumber, so I shredded some zucchini in there and also shredded the carrot instead of using diced. I only used 1 tsp. of curry powder and that was plenty for us. The flavors were good, and I think this would also be nice w/ some grilled chicken or shrimp added. Thanks for sharing. 🙂
Loved it! Light and refreshing with wonderful curry flavor! Little less vinegar to my taste. Stevia instead of sugar makes this a more healthy option!
We thought this was really tasty and different. it might be good with a little garlic added in too.
I made this exactly like the recipe (except I always add cumin), and the results were light and textural and very complex flavors.
I made this for all to bring for lunch as it will keep and not go bad. I did not add the Bacon because the flavor would be bad mixed with the other spices. To keep give it a real protein boost I added garden vegge type of tempeh. That gave the dish the extra punch it needed without the fatty bacon.