You will need (as a light lunch for 4):
250ml chicken (or turkey) stock
50g walnuts, chopped and lightly toasted
4-5 rashers smoked, streaky bacon
10 sprouts, shredded
50g dried cranberries
Salt and pepper
Oil for frying
Put the couscous into a large bowl. Bring the stock to a boil and pour over the couscous. Cover and put to one side for five minutes.
Add a little oil to a frying pan on a medium heat and add the bacon. Fry until golden brown.
While the bacon cooks add the walnuts and dried cranberries to the couscous with some salt and pepper and give it all a good mix together to fluff up the couscous.
Remove the bacon from the frying pan and add it to the couscous. Leave a little of the fat from the bacon in the pan and return it to a medium heat. Add the shredded sprouts and fry quickly until the sprouts are slightly crispy on the edges.
Mix the sprouts into the couscous and serve.
I really enjoyed this. The couscous was light and crumbly, the bacon savoury and smoky, the walnuts crisp and toasted, sweet chewy cranberries and lovely golden brown sprouts. Sprouts are in my favourite state when they are fried as you get that lovely toasted cabbage taste. This would be great served as a side for a party or for a few people and a couple of forks. A nice big bowl of texture, colour and contrast.