"Sunshine is delicious, rain is refreshing, wind braces us up, snow is exhilarating; there is really no such thing as bad weather, only different kinds of good weather." John Ruskin
So…we're having a "different kind of good weather" here this week. Enough about that. Let's talk about food. This yummy meal comes from The Six O' Clock Scramble cookbook. I did use bacon, as called for in the recipe, but I think this would be great without it too. We also sprinkled on some parmesan cheese. I doubled the recipe and am looking forward to eating this comfort food all week. Comfort food…in mid April…it's just not right!
COUSCOUS PAELLA WITH BACON (Serves 6)
~Bacon, about half of the package
~A few glugs of olive oil
~One red bell pepper, diced
~4 scallions, chopped
~2 cloves of garlic, minced
~1 teaspoon curry powder
~1/4 teaspoon dry mustard
~2 cups hot vegetable or chicken broth
~1 cup frozen peas
~1 cup uncooked couscous (we used Israeli pearl couscous)
1. Cook the bacon until crisp, drain on some paper towels and using scissors, cut it into small pieces. (We bake our bacon in the oven at 375 F for about 20 minutes)
2. Start heating up your broth if you are doing it on the stove. (I just used the microwave)
3.In a stock pot or Dutch oven with a tight fitting lid, heat the oil over medium heat. Add the peppers, scallions, garlic and spices and sautée for 5 to 10 minutes until the peppers are softened.
4. Add the heated broth and bring to a low boil.
5. Add the peas and couscous, cover with the lid and simmer for 8 to 10 minutes until the broth has been absorbed. This step may be different, depending on what kind of couscous you are using…follow your package directions.
6. Mix in the bacon and sprinkle on some Parmesan just before serving.