Start by assembling all of your prep: chop up the bacon slices into small pieces, chop up the leek into small pieces, chop the garlic finely, and then slice the asparagus to your liking. I like doing angled cuts.

In a pan over medium heat, add a touch of olive oil and then the bacon. Stir until browned and crisp (to your liking). Remove and set on some paper towel on the side. Drain half of the bacon fat from the pan and keep the other half right in the pan.

Reduce the heat to low-medium if the pan is too hot to start, and then add in chopped leek and garlic. Stir until softened, about 3-4 minutes. You may increase the heat to medium after a minute or two.

Add in the pearl couscous and stir to coat in the bacon fat, garlic and leek. Let toast for a couple minutes until just lightly golden.

Add in the stock (you can use chicken, vegetable or beef) and bring to a bubble. Lower the heat to low-medium and let simmer for about 15 minutes, stirring occasionally, or until the liquid has absorbed and the pearl couscous is cooked to your liking. You can always add more broth and continue to stir if needed.

Meanwhile, blanch the asparagus in some boiling water for a few minutes until cooked to your liking. I like mine with a bit of a snap and that bright green colour to them! Drain, add a touch of butter, salt and an optional squeeze of lemon juice and mix.

Once the pearl couscous is finished, remove from the heat and add in some chopped or torn basil, the grated parmesan and stir to combine.

Time to plate! Add the creamy pearl couscous on the bottom, then the buttery lemon asparagus, and the crispy bacon on top. You can garnish with more parmesan and basil and enjoy!