Let’s talk about things that don’t go together so well:
Jager shots and daylight savings time.
Not that Jager shots are an acceptable alcoholic choice any time at almost 32, but the night you lose an hour of sleep is pretty much one of the worst times one can pick. Three times over nonetheless.
Not surprisingly, I woke up in a fog yesterday morning craving a bacon, egg and cheese sandwich from a deli but since it probably wasn’t a good idea for me to get in a car to make that happen, I decided on this instead. Really, it was just the bacon grease I was after anyway.
If you like fried rice (and um, who doesn’t?) you’re gonna want to try this. Simple Israeli couscous gets pan fried in bacon grease until it starts to get crispy and golden. And since it’s tossed with asparagus, the bacon doesn’t count. Isn’t that how food math works?
- 1 cup Israeli couscous
- 4 slices bacon, chopped
- 1 cup chopped asparagus (about 4-5 stalks)
- 1 green onion, chopped
- Add the chopped bacon to a large skillet over medium heat and cook until crispy.
- Meanwhile, bring a medium sauce pan filled with water to a boil. Once boiling, add the couscous and cook for 4-5 minutes until al dente.
- Once the bacon has cooked, add the chopped asparagus and cook for about 1 minute.
- Drain the couscous and add it to the pan with the bacon and asparagus. Toss the couscous mixture to fully coat with the bacon grease. Cook, stirring often with a spatula for another 3-5 minutes until the couscous starts to "toast" and turn golden brown.
- Garnish with the green onion and serve with a fried egg (or two) if desired.