-
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.
