Caramelised Bacon & Mushroom Couscous
with Apple & Walnut Salad
With umami-packed mushrooms, this colourful Israeli couscous bowl is the perfect midweek pick-me-up! The addition of walnuts, caramelised bacon and a fresh apple salad makes for an easy yet impressive dish.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
leek
1 packet
button mushrooms
1 packet
diced bacon
1 sachet
Garlic & Herb Seasoning
1 sachet
Chicken-Style Stock Powder
1 packet
walnuts
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
1 bag
Mixed Leaves
3 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
apple
1 packet
Israeli couscous
(Contains: Gluten; )
Not included in your delivery
olive oil
2 cup
water
20 g
butter
(Contains: Milk; )
1 drizzle
balsamic vinegar
1 sachet
brown sugar
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Thinly slice white and light green parts of leek. Finely chop garlic. Thinly slice button mushrooms.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 3-5 minutes. Add the brown sugar and a splash of water and cook until caramelised, 1-2 minutes. Transfer to a plate lined with paper towel.
Return the frying pan to medium-high heat with a drizzle of olive oil. Cook leek and mushrooms until browned, 6-8 minutes. Add garlic and cook until fragrant, 1 minute. Add garlic & herb seasoning, Israeli couscous, chicken-style stock powder and the water. Bring to the boil, then reduce heat to medium-low. Cover the pan with a lid (or foil) and simmer, stirring occasionally, until couscous is tender and water is absorbed, 10-12 minutes.
When the couscous is done, stir through the butter and grated Parmesan cheese. Season to taste.
When the couscous has 5 minutes cook time remaining, thinly slice apple. Roughly chop walnuts. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add mixed leaves, apple and walnuts. Toss to combine.
Divide mushroom couscous between bowls. Top with caramelised bacon. Serve with apple and walnut salad.
