Couscous plumcake with asparagus and bacon is a versatile dish that you can use for an outing, but also for a birthday buffet.
The asparagus, a spring product par excellence, will give it a great aroma, and the bacon will enhance its taste.
The recipe is by our foodblogger Francesca Lucisano!
- 200 g medium cous cous;
- 400 ml water;
- 200 g of 00 flour;
- 150 g asparagus;
- 150 g diced smoked bacon;
- 1 sachet of yeast for savoury preparations;
- Salt and pepper to taste;
- Extra virgin olive oil to taste;
- Water to taste;
- Sesame seeds to taste.
Pour the couscous into a bowl and rehydrate it with water. Let it rest for 10 minutes, then break it up with a fork and season with extra virgin olive oil, salt and pepper.
Stir in the yeast and flour, then continue to mix everything with a spoon and add water if necessary to make the dough more workable. Now add the asparagus, previously blanched for 10 minutes, together with the diced smoked bacon.
Stir again to incorporate them well, then pour the mixture into a plumcake mould and level off. Sprinkle the surface with sesame seeds and bake in a static oven preheated to 180°C for 40 minutes.
After this time, take it out of the oven and leave it to cool. Serve the couscous plumcake with asparagus and bacon on the table.
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