for 4 person

Couscous

200 g	Pearl couscous
	salted water, boiling
500 g	Brussels sprouts, leaves removed

Salad

160 g	bacon strips, cut into strips
2	garlic cloves, sliced
2 tbsp	mustard
4 tbsp	white balsamic vinegar
2 tbsp	olive oil
	salt and pepper to taste
50 g	Parmesan, shaved into thin strips using a peeler
½	pomegranate, seeds removed

How it's done

Couscous

Cook the couscous in boiling salted water for approx. 8 mins. Add the Brussels sprouts for the final 2 mins., drain and place in a bowl.

Salad

Without adding any oil, gently fry the bacon in a frying pan until crispy. Add the garlic and fry for approx. 1 min. Remove and drain on paper towels. Combine the mustard, balsamic and oil, season. Add the dressing and bacon to the couscous, mix. Plate up the salad, top with parmesan shavings and pomegranate seeds.

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