Brussels Sprouts with Bacon, Dried Cherries and Israeli Couscous

Today's post is dedicated to the man who makes me smile each and every day. You're my bacon - you make everything better. Happy Birthday, Monkey Scientist.



You might notice that this recipe is not tagged as "healthy".  Sure, it has brussels sprouts.  Israeli couscous is pretty healthy.  Dried cherries are a great snack.  But when we finished eating these, the Monkey Scientist turned to me and asked where the grease went from frying up the bacon and I had to turn down and look at my belly.  You ate it, dear.



To be fair, it's only 2 slices of bacon.  If you wanted, you could even drain some of the bacon fat off.  I've even heard of a coworker who used oil instead of bacon grease.  But if you're eating brussels sprouts, don't you deserve to have them taste like bacon?  Isn't it worth an extra Stroga class?



I tried to keep the meal under control by serving it up with some trout that had barely any olive oil on it but was seasoned well with lemon juice, salt, pepper, and garlic powder.  Since I was up at Whole Foods to get the bacon, I bought my fish there as well so it was additive free.  The whole meal came together really quickly, which was very much appreciated since we've been pretty busy lately.



The taste was really outstanding.  Shredded brussels sprouts, as you know, are one of my favorite veggies and the Israeli couscous went really well mixed in.  I love Israeli couscous - the texture is one of my favorite things.  The saltiness of the bacon combined with the sweetness from the cherries was absolute perfection.



Brussels Sprouts with Bacon, Dried Cherries and Israeli Couscous
from eat, live, run

Ingredients:
16-18 brussels sprouts, very thinly sliced
2 slices bacon, preferably black pepper-rubbed (available at Whole Foods and butcher shops)
1/2 cup Israeli couscous
1/3 cup dried cherries
1/4-1/2 tsp sea salt to taste

Directions:
1. Bring 3/4 cup water to a boil and add the couscous plus a pinch of sea salt. Reduce heat, cover and simmer for about 10 minutes or until no more water remains. Fluff with a fork and set aside.
2. Cook the bacon in a cast iron skillet until crispy. Remove bacon and roughly chop.
3. Add thinly sliced brussels sprouts to the hot bacon grease on the stove and saute for about five minutes, until the sprouts turn bright green.
4. Add back in the bacon bits along with the dried cherries and cooked couscous. Toss well and season with salt to taste.