“"My Mate and I came up with this recipe last weekend when we were trying to think up an alternative to a standard garden salad. The results were very favorable but I would love to hear any alternatives that you may come up with.”
1/2 cup

Ingredients Nutrition


  1. Place bacon on a broiler pan and cook in a preheated 350 degree oven until crispy.
  2. Watch it closely as toward the end it will cook very quickly.
  3. (This keeps the bacon from shriveling and the drippings drain into the pan.) Save the drippings!
  4. Cut broccoli flowerttes from head, peel and dice up stems (and if you have been throwing away the stems all this time, shame on you! They are the best part!).
  5. Blanch broccoli and matchsticked carrots in boiling water for just a few minutes (you will see the color change) Cool under cold water to stop the cooking.
  6. Chop broccoli and stems into small bite sized pieces, (about 1/4 inch) A few pulses in a food proccessor does it about right but do not chop it to a pulp.
  7. In a small saucepan bring the chicken stock to a boil.
  8. If you wish you can add some olive oil to the water and some herbs to the stock to give some additional flavor.
  9. add the couscous and remove from heat.
  10. Cover and let stand 5 minutes.
  11. Layer carrots, onions, crumbled bacon, and chopped broccoli in a bowl.
  12. Top with hot couscous.
  13. Drizzle hot bacon drippings over the couscous and toss to mix.
  14. Add salt and pepper to taste.
  15. If you need to microwave the salad for a couple of minutes to warm it up before serving.

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