Couscous With Bacon And Croutons of Goat Cheese With Basil Oil

O Meu Tempero
Couscous With Bacon And Croutons of Goat Cheese With Basil Oil


It's true what they say: Bacon does make everything taste better, including this couscous salad. Besides bacon, the couscous is combined with bell pepper, cherry tomatoes, and fresh goat cheese in a serving dish and then garnished with fresh basil leaves and croutons made by toasting rustic bread pieces with basil oil and toasting to a golden crisp. It's a wonderful dish all on its own, but would also be terrific as an accompaniment to grilled meat, poultry, or fish.


  • 150 couscous (grs of)
  • 200 milliliters boiling water
  • 1/2 lemon juice
  • 1 handful fresh basil leaves
  • extra-virgin olive oil (to taste)
  • 70 bacon slices (grs of)
  • 1/4 sweet pepper (green, diced)
  • 1/4 sweet pepper (diced)
  • 10 cherry tomatoes (whole)
  • 1 slice Portuguese Alentejo bread (trimmed and diced)
  • 1 goat cheese (small, diced)
  • dried oregano (to taste)


  1. 1Put basil and olive oil in a blender and grind.
  2. 2Place the couscous in a bowl of boiling water, along with a pinch of salt and basil olive oil.
  3. 3When the water is completely absorbed separate the grains with a fork and sprinkle with lemon juice.
  4. 4Put aside.
  5. 5Heat a frying pan and toast the bacon.
  6. 6Add the peppers and the cherry tomatoes.
  7. 7For the croutons, brush the pieces of bread with basil oil, put in each square of cheese and sprinkle with oregano.
  8. 8Bring to medium oven until toasting the bread and melt the cheese.
  9. 9Plate up by putting the couscous in a large dish, peppers, bacon, the whole tomato, the croutons and decorate with basil leaves.
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