Description
For me, this salad was a revelation. Unusual with an amazing taste, I would even say that the salad felt rich flavours and unusual combination of products.
Ingredients
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Couscous
150 g
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Mushrooms
300 g
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Bacon
100 g
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Lemon
1 piece
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Almonds
1 handful
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Sugar
2 Tbsp
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Olive oil
4 Tbsp
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Water
250 ml
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Salt
Cooking
A handful of almonds pour hot water for 2 minutes and remove skin.
Heat in a saucepan the sugar with 1 tbsp of water to the state of a light caramel, remove from heat, add the almonds, a pinch of salt and stir.
Spread the almonds on the oiled plate to cool and chop.
Dice the bacon and mushrooms. The mushrooms I had sliced and frozen.
Reheat in a pan 1 tbsp oil and fry the bacon until Golden brown. Bacon ready to pass on to the heated plate.
In melted fat fry the mushrooms, season with salt.
With a sharp knife to cut the lemon rind with white pulp, cut the pulp in slices between the films, coarsely chop.
150 g couscous from Mistral pour 250 ml hot water or broth, add a tablespoon of vegetable oil, cover and let stand.
After 5 minutes, loosen cereal with a fork, add salt and pepper to taste. Mix with mushrooms, bacon, lemon, herbs. Whisk 3 tbsp olive oil with the lemon juice until smooth, season the salad, sprinkle with almonds in caramel and serve.
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