Spring Couscous Salad

Combine the olive oil and couscous in a large skillet over medium high heat. Toast the couscous until just golden brown and then add the chicken stock. Stir occasionally and let cook until all the liquid is gone. Transfer the cooked couscous to a bowl and set aside.

Place another skillet over medium heat. Add the strips of bacon and cook until crisp on both sides. Remove bacon from the skillet and set it aside. Add the trimmed asparagus into the skillet with the drippings. Saute for 4-5 minutes and season with salt and pepper as needed. Add the asparagus into the bowl with the cooked couscous. Keep the bacon drippings if you’d like to add them to the salad later.

Bring a small pot of water to a boil. Add the peas and blanch them for about 3 minutes. Drain the peas and shock them by putting them into an ice bath. Add peas to the couscous mixture.

Crumble the bacon. Toss together the couscous, bacon and vegetables with the lemon juice and zest. Taste and adjust salt and pepper if desired. Also, feel free to add a teaspoon or so of the bacon drippings if desired. Serve warm or at room temperature.