Israeli Couscous With Peas And Bacon

1. 1

   In a large saucepan or deep skillet over medium heat, saute the bacon until all the fat has rendered, and the bacon is crisp. Remove the bacon with a slotted spoon and reserve.

2. 2

   Lowering the heat to medium low, sweat the shallots until they are becoming translucent. Squeeze the juice of half of the lemon into the pan to deglaze, and stir to release the browned bits.

3. 3

   Add the uncooked couscous, and stir to coat with the bacon grease. Toast the couscous for 1-2 minutes.

4. 4

   Add water and thyme (and salt, if desired), and turn the heat to medium high. When the water reaches a boil, add the peas.

5. 5

   Continue cooking, stirring occasionally, until almost all the water has been absorbed, and check for doneness. If the peas or couscous are not yet tender, add more water 1/4 cup at a time until desired doneness is reached. Remove from heat, squeeze in the juice of the other half of the lemon, and adjust salt and pepper to taste.

6. 6

   To serve, stir in the pecorino and the bacon.

* Per serving · 4 servings · Values may vary.

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