Saffron, turmeric, and coriander lend exotic flavors to the couscous here, which is also seasoned with garlic and hot pepper as it "cooks" and then combined with a mixture of finely chopped (in a food processor) bell pepper, cucumber, tomato, carrot, cilantro, and red chile pepper. Crisped bacon bits are added at the end, just before serving, as the main part of a meal (with a salad alongside) or a side dish for meat, poultry, or fish.
- 300 grams couscous
- 350 milliliters boiling water
- 1 teaspoon saffron (or turmeric)
- 1 tablespoon coriander seeds
- 1 tablespoon garlic pepper seasoning
- salt (to taste)
- 70 grams bacon slices
- 1 red bell pepper (seeds removed)
- 1 cucumber (peeled and seeds removed)
- 3 tomatoes (peeled and seeds removed)
- 1 carrots (peeled)
- 1 bunch fresh coriander
- 1 red chili peppers (large)
- extra-virgin olive oil (to taste)
- red wine vinegar (to taste)
- Place the turmeric, coriander seed, garlic and hot pepper in the boilng water and season with salt to taste.
- Place the couscous in a bowl and pour the water over top.
- Coriander seeds will soften. No need to remove them.
- When the water is completely absorbed, separate the grains with a fork.
- Heat a pan and fry the bacon.
- In a food processor, chop the bell pepper, cucumber, tomato, carrot, fresh coriander and chillies.
- Place the couscous, mixed with the chopped vegetables, on a platter or in a large bowl. Drizzle with olive oil and vinegar to taste.
- Mix well and sprinkle with the crisp bacon.