1/3 cup onion--minced finely
1 1/3 cup israeli couscous
1 1/2 cups chicken broth
2 rashers of bacon--chopped in small pieces
white wine or broth or water
15 shrimp (approx) (raw, shelled and deveined)
1 Tbs minced chive
1 Tbs black pepper
1/4 cup cream
parmesan cheese for serving
in a pot, pour a bit of olive oil. heat over medium heat and toss in onion. cook onion until it becomes translucent. toss in the israeli couscous and stir until it starts to brown a bit. pour in the chicken stock, cover the pan and cook about 12 minutes or until the liquid has been fully absorbed.
meanwhile in a frying pan, cook the bacon until it just begins to crisp up. pour in a bit of liquid (wine, chicken broth or water) to slow the cooking and make a bit of a sauce. not too much, no more than an ounce. while the pan is still hot, toss in the shrimp and cook until just done. set aside for a minute.
in a bowl whisk together the egg, black pepper, cream and minced chive. all at once, toss in the hot couscous (the hot pasta will cook the egg but keep it creamy) and stir well. Add the warm shrimp and bacon and stir again. Serve immediately.
this will make a nice first course for 5 people or dinner for 3