My first thought for dinner last night was, “Takeout.” Then I remembered my withering bank account. And my waistline. And my cholesterol.
My second thought was leftovers! I rummaged through the refrigerator, and since I was only cooking for one, decided I’d throw what I had into a pan and see what happened. Turns out… not so bad.
[Editor’s note: have you guys noticed that I love bacon? And cream? And that I will literally find any way that I can to incorporate bacon and cream into everything I eat? So much for that cholesterol.]
On the menu:
Couscous with spinach, bacon, and almonds
Serves 4 as a side, 2 as a meal
1 cup couscous
1 tsp salt
1 cup water
2 strips of turkey bacon, cooked to crispy
1 Tbsp butter
1 cup spinach, frozen or fresh
1 tsp garlic salt
1 Tbsp heavy cream
1/4 cup slivered almonds
Add water and salt to a medium saucepan and turn to high heat. While you’re waiting for the water to boil, add butter to the skillet you cooked the bacon in and turn the heat to medium/low. Once the butter is melted, add the spinach.
(This is the time you’ll want to add the couscous. Add couscous to boiling water, stir immediately, turn off heat and let sit covered for 4 minutes).
Cook spinach until it is wilted and warmed up. Add garlic salt. Add cream and mix until incorporated. Add spinach to the couscous and stir. Add almonds and serve.