Bethany's Vegan Kitchen

The classic sandwich combination in the form of a couscous salad, with a simple but tasty lemon vinaigrette dressing. This would be great for a quick lunch or for a picnic. Quite a few brands now make meat free bacon, I chose to use Richmond meat free bacon, but feel free to use any vegan bacon you like

Yield; Four servings Cook time; 15 minutes

You’ll need;

1. One tablespoon of dairy free butter/oil
2. 120g meat free bacon, I used Richmond meat free bacon
3. One head of Romaine lettuce, chopped
4. Two large vine tomatoes, deseeded and diced
5. 100g (this is the dry, uncooked weight) couscous
6. 150ml hot vegetable stock

Method;

• Start by heating the oil in a large frying pan over a medium heat. Once it’s warmed up, add in the bacon rashers. Cook them for a few minutes on each side, until they start to crisp up at the edges. Once cooked, set aside to cool
• Next, boil some water for the stock, I used one vegetable Oxo cube dissolved into 150ml boiled water. Put the couscous into a shallow dish, then pour over the hot stock and top it with a plate. Leave the couscous for 15 minutes to absorb all the stock, then use a fork to fluff up the grains
• Once the bacon has cooled, finely dice it then add it into a large mixing bowl. Add the chopped lettuce, tomato and couscous into the mixing bowl and gently fold everything together until well combined

If you’d like to pair this with a simple but delicious lemon vinaigrette, try out this recipe

Simple Lemon Vinaigrette

You’ll need;

1. Four tablespoons of oil
2. Two tablespoons of lemon juice
3. One quarter of a teaspoon of the following; garlic powder, mixed dried herbs, dijon mustard
4. Salt and black pepper to taste

Method;

• All you need to do is add everything into a small bowl, then whisk together until well combined. Store the dressing in an airtight container in the fridge