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Carbonara Couscous

There is something so comforting about being busy. A hectic lifestyle reminds me that I’m needed, that I have a function. I was interviewing a brewery owner yesterday for a piece I’m writing for Honest Cooking and he put it into perspective for me. "When I’m old, I don’t think I’ll wish I slept more." Having things to do, people to talk to and jobs to get done is a good place to be. As hard as I try and fight that 5:30am alarm clock, or force myself to shut my eyes when I finally get back in bed, I know I’ll miss it someday.

For now, I’m trying to enjoy the pace my life has taken. The people, places and opportunities that are taking my life down a new and exciting path. And I’m just trying to do it all justice. Approaching it with an open heart and a grateful spirit that will allow me to fully appreciate this time in my life without focusing on what seems to be my near constant caffeine  deficiency and lack of "free" time. It all goes back to the motto of my life: figure out what is great about the situation you are in and enjoy the crap out of it. 

And I have to say, I really enjoyed the crap out of this couscous.

Carbonara Couscous

 1 cup dry Israeli (pearl) couscous

1 tbs buter

5 ounces pancetta

5 basil leaves

½ cup parmesan

1 tsp pepper

2 eggs (plus 2 additional if desired for side dish size portions)

Makes 2 entrée portions or 4 side dish portions

Cook couscous according to package direction. In a separate pan, melt the butter over medium-high heat. Add the pancetta and cook until browned, do not drain, add to the couscous. Chop basil leaves, add to the couscous along with parmesan and pepper, stir to combine.

Poach eggs in simmering water.

Distribute couscous equally among dishes, top with poached egg, serve warm.

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