1 packet of garlic and tomato cous cous (I used this one)
4 bacon medallions
1/2 red onion diced
1 courgette sliced 1cm thick
1 medium carrot diced
Handful of frozen diced green beans
2 tbsp butter or ghee
2 tbsp parmesan
1/4 tsp smoked paprika
Add butter to a cast iron skillet over medium low and add diced carrot and sauté for 4-6 minutes stirring infrequently.
Meanwhile dice your bacon and onion and then add them to the pan. Sauté for another 4-6 minutes until darkened stirring infrequently.
Meanwhile boil the kettle and reconstitute your cous cous according to pack instructions. Wash and slice the courgette and any additional green veg.
In the pan, pull the veggies and bacon to one side and add the slices of courgette with full pan contact. Add 1/4er tsp smoked paprika. Cook 4-6 minutes aside untouched.
When the courgette is soft, add the cous cous to the pan and stir to combine and fluff. Pour into a bowl and top with the Parmesan.
Serve with eggs, with grilled meats at a bbq or by itself.
Serves 2 - each serving.
P: 22 C: 50 F: 16