BLT Couscous Bowls
with Caesar Dressing & White Beans
Cooking time
20 minutes
Servings
4
Calories
650 /serving
Get your forks ready, because everybody’s favourite sandwich is about to land in a bowl. The kids can help toss crispy bacon, lettuce and tomatoes with fluffy couscous and white beans for a filling meal, all creamed up with our trusty Caesar vinaigrette.
We will send you:
- 200g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 1 Head of curly leaf lettuce
- 140g Cherry tomatoes
- 200g Couscous
- 90ml Caesar vinaigrette
- 398ml White kidney beans (canned)
- 15g Minced roasted garlic
Contains: Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pot (or kettle)
Strainer
Total Fat
38 g
Saturated Fat
10 g
Sodium
630 mg
Total Carb
57 g
Sugars
6 g
Protein
18 g
Fibre
10 g
Preparation
Roast the bacon
- Preheat the oven to 450°F.
- In a small pot (or kettle), bring 2 cups water to a boil.
- Arrange the bacon* on a lined sheet pan and roast, flipping halfway, 10 to 14 min., until crispy.
- Transfer to a cutting board. Once cool, roughly chop into bite-size pieces.
Boil the couscous
- Meanwhile, in a large bowl, combine the couscous and boiling water.
- Cover and let sit for 5 min.
- Fluff the couscous.
Mise en place
- Meanwhile, separate the lettuce leaves; tear the leaves.
- Halve the tomatoes.
- Drain and rinse the kidney beans.
Make the couscous salad
- To the bowl of couscous, add the tomatoes, kidney beans, garlic, a drizzle of oil and S&P; toss well.
Plate your dish
- Divide the lettuce between your bowls.
- Top with the couscous salad and bacon.
- Drizzle with the vinaigrette. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
