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
  • salt (to taste)
  • 70 grams bacon strips
  • 1 red bell pepper (seeds removed)
  • 1 cucumber (peeled and seeds removed)
  • 3 tomatoes (peeled and seeds removed)
  • 1 carrot (peeled)
  • 1 bunch fresh coriander
  • 1 red chili pepper (large)
  • extra virgin olive oil (to taste)
  • red wine vinegar (to taste)


  1. Place the turmeric, coriander seed, garlic and hot pepper in the boilng water and season with salt to taste.
  2. Place the couscous in a bowl and pour the water over top.
  3. Coriander seeds will soften. No need to remove them.
  4. When the water is completely absorbed, separate the grains with a fork.
  5. Heat a pan and fry the bacon.
  6. In a food processor, chop the bell pepper, cucumber, tomato, carrot, fresh coriander and chillies.
  7. Place the couscous, mixed with the chopped vegetables, on a platter or in a large bowl. Drizzle with olive oil and vinegar to taste.
  8. Mix well and sprinkle with the crisp bacon.
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