This bacon and asparagus fried couscous is pan fried in bacon fat for a delicious spin on fried rice.

Let’s talk about things that don’t go together so well: Jager shots and daylight savings time.

Fried couscous with bacon and asparagus
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Side note: why do we even DO daylight savings time still? Can we all just agree that needs to end?

Falling back is great but springing forward leaves me stabby and legitimately pissed off about losing an hour of sleep. Don’t mess with my damn sleep!

I haven’t had kids for this very reason but here’s the government ripping away one of my precious hours because we’re accommodating for all those farmer children out there.

Um, hi it’s not 1925.

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.

This bacon and asparagus fried couscous is pan fried in bacon fat for a delicious spin on fried rice.

Not surprisingly, I woke up in a fog yesterday morning craving a bacon, egg and cheese sandwich from a deli (homemade ones never quite taste the same).

But, since it probably wasn’t a good idea for me to get in a car to make that happen, I decided on asparagus fried rice with some bacon instead.

Really, it was just the bacon grease I was after anyway.

Mmm, bacon.

Put an egg on top of this bacon asparagus fried couscous and call it an easy spring meal!

If you like fried rice (and um, who doesn’t?) you’re gonna want to try this.

Simple Israeli couscous (basically, pasta) gets pan fried in bacon grease until it starts to get crispy and golden. Pesto couscous would also work for this recipe.

And since it’s tossed with asparagus, the bacon doesn’t count. You could use the same logic for enjoying these air fried bacon wrapped asparagus bundles.

Isn’t that how food math works? Veg cancel out fat.

It’s a thing, trust me.

It’s pretty much springtime comfort food, an easy side dish or even meal with that fried egg on top and hungover or not, delicious as heck.

Reheat the leftovers using the methods outlined in this guide of how to reheat fried rice. Our tofu fried rice recipe is great if you’re craving something more traditional.

TRY THESE OTHER ASPARAGUS RECIPES:

Garlic Balsamic Roasted Potatoes and Asparagus

Asparagus Omelette Souffle

Lemony Shaved Asparagus Tomato Salad

Lemon Dijon Asparagus Fries

Shaved asparagus blood orange salad with toasted quinoa

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
No ratings yet

Bacon and Asparagus Fried Couscous

Servings: 2 servings
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
This quick and simple bacon and asparagus fried couscous is pan fried in bacon fat for a delicious spin on fried rice.

Ingredients 

  • 1 cup Israeli couscous
  • 4 slices bacon, chopped
  • 1 cup chopped asparagus, about 4-5 stalks
  • 1 green onion, chopped

Instructions 

  • 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.

Nutrition

Serving: 1SERVINGCalories: 520kcalCarbohydrates: 70gProtein: 18gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 29mgSodium: 302mgPotassium: 381mgFiber: 6gSugar: 1gVitamin A: 583IUVitamin C: 5mgCalcium: 43mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes
Cuisine: American
TRIED THIS RECIPE?COMMENT + RATE BELOW!
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




18 Comments

  1. I love cous cous (regular and Israeli, the latter really a form of pasta) but I never thought to fry it – genius!

  2. Definitely save the Jager for the fall time change! Bacon grease cures everything! Great combination here Gina!