Bacon, pasta and garbanzo beans? Tasty! The salad comes together in minutes and can be served warm or chilled.
Curried Bacon Couscous Salad
4 slices bacon, thick cut and lower sodium
1 medium sweet onion, peeled and diced
1/2 cup diced dried carrots rehydrated in 1 cup cool water for 15 minutes or 1 cup diced fresh carrots
1 cup whole wheat couscous
1 1/2 cups water
15 ounce can garbanzo beans, rinsed and drained
1/4 cup extra virgin olive oil
2 Tbsp white balsamic vinegar
1 Tbsp lower sodium soy sauce
1 Tbsp granulated sugar
2 tsp mild curry powder
Cook the bacon in a large fry pan over medium heat until crispy. Drain the bacon on a paper towel lined plate, blotting the top as well. Let cool. Drain off all but 1 Tablespoon of the bacon grease, add in the onion and carrot and cook till the onion is turning golden.
Meanwhile bring the water to a boil in a small saucepan, add in the couscous. Stir well and cover, let sit for 10 minutes.
Add the couscous and garbanzo beans to a large bowl, stir in the cooked onions/carrots, mix to combine.
Whisk the dressing together and drizzle over the salad, mix till combined. Break up the bacon into small pieces, add to the salad and mix in.