16-18 brussels sprouts, very thinly sliced
2 slices bacon, preferably black pepper-rubbed (available at Whole Foods and butcher shops)
1/2 cup Israeli couscous
1/3 cup dried Bing cherries
1/4-1/2 tsp sea salt to taste
Bring 3/4 cup water to a boil and add the couscous plus a pinch of sea salt. Reduce heat, cover and simmer for about 10 minutes or until no more water remains. Fluff with a fork and set aside.
Cook the bacon in a cast iron skillet until crispy. Remove bacon and roughly chop. Add thinly sliced brussels sprouts to the hot bacon grease on the stove and saute for about five minutes, until the sprouts turn bright green. Add back in the bacon bits along with the dried cherries and cooked couscous. Toss well and season with salt to taste.