| Servings |
Ingredients
- 150 gram Couscous
- 300 gram Champignons
- 100 gram bacon
- 1 piece Lemon
- 1 handful Almond
- 2 tbsp Sugar
- 4 tbsp olive oil
- 250 ml Water
- Black pepper, salt to taste
Ingredients
|
|
Instructions
- Pour a handful of almonds with hot water for 2 minutes and peel them.
- Heat the sugar in a saucepan with 1 tbsp of water to a light caramel, remove from the heat, add the almonds, a pinch of salt and stir.
- Place the almonds on a greased plate, cool and chop.
- Cut the bacon and mushrooms into cubes. My mushrooms were frozen and sliced.
- Heat 1 tablespoon of oil in a frying pan and fry the bacon in it until golden brown. Transfer the finished bacon to a heated plate.
- In the melted fat, fry the mushrooms, add salt.
- With a sharp knife, cut off the lemon peel along with the white pulp, cut the pulp into slices between the films, and coarsely chop.
- 150 g couscous pour 250 ml of hot water or broth, add a tablespoon of vegetable oil, cover with a lid and let stand.
- After 5 minutes, loosen the grits with a fork, add salt and pepper to taste. Mix with mushrooms, bacon, lemon, herbs. Beat 3 tablespoons of olive oil with lemon juice until smooth, season the salad, sprinkle with caramelized almonds and serve.
(No Ratings Yet)
Loading...
Leave a Reply