Makes: 2 servings
1 box (4.7 ounces) pearled or Israeli couscous
2 slices thick-cut bacon, cut crosswise into 1-inch pieces
1/2 pound Brussels sprouts, cut into thin wedges
1/2 cup canned chickpeas, rinsed and drained
2 tablespoons grated Parmesan cheese
In a 1 1/2-quart saucepan, bring 1 3/4 cups water to a boil over medium heat. Add the couscous, stir, reduce the heat, and cook uncovered until all the liquid has been absorbed, 5 to 7 minutes. Set aside.
In a large skillet, cook the bacon over medium-high heat until most of the fat has been rendered, about 5 minutes. Add the Brussels sprouts and cook, stirring occasionally, until the bacon is crisp and the Brussels sprouts have softened, 5 to 7 minutes longer. Fold in the chickpeas and couscous and stir to combine.
Divide into adult and child-friendly portions. Pulse the kid portions in the food processor or fork-mash to the appropriate texture. Serve warm sprinkled with the Parmesan cheese.