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Ingredients:
 - 2 Kábánoss sausages
- 1 package of bacon
- 1 package of couscous
- 2 carrots
- 1 green paprica
- 1-2 cloves of garlic
- Chicken bulion (liquid or otherwise)
- Cayenne pepper
- Thai green curry
- Some butter or olive oil
- Plain toothpicks
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Step 1:
 First, put your oven on 200 degrees celcius. Whip out the Kábánoss (this is a hungarian salami-esque sausage which contains quite a bit of garlic, yummy) and bacon, chop up the sausage like this:
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Step 2:
 Now dust the bacon with cayenne pepper. You can use any sort of pepper you like here really, though I prefer cayenne. Or if you're a little pussy who can't stand spicy food, skip the pepper altogether.
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Step 3:
 Roll up the sausage in the bacon like this and fix the whole construction with a toothpick. Now repeat until you've got all the sausage bits baconified.
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Step 4:
 What it should look like all rolled up:
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Step 5:
 Place all the sausage-bacon hybrids on a tray and put it in the oven which by this point is hopefully fully heated. Leave them in for about 15 minutes, when the bacons starts looking crispy it's done.
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Step 6:
 In the oven they go
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Step 7:
 Now, for the couscous! This stuff is just like rice or noodles, doesn't taste much by itself so it's all about how you flavour it. First, peel the carrots and remove the seeds from the paprica. Also peel two garlic cloves. Depening on how much you like garlic you might want to go easy on it, I happen to think it's the greatest spice ever invented so I use a lot of it. You should keep in mind that the Kábánoss sausage also contains a fair amount of garlic.
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Step 8:
 Slice n' dice! Don't do anything to the garlic just yet.
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Step 9:
 Pour up 3 deciliters of water in a pot, that's about half a pint I think. Throw in the chicken bulion (i happen to use the concetrated variant). The thought here is that chicken goes nice with curry, which I will later use to flavour the couscous with. Stir until the bulion dissolves. Leave the bulion to boil.
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Step 10:
 What it looks like dissolved:
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Step 11:
 When it starts boiling, turn off the plate and remove the pot from it. Pour the couscous into the chicken bulion. You want a bit more bulion than couscous because it absorbs the liquid like a sponge, so be careful not to pour too much of the stuff into the bulion. Put the lid on and let it stand and absorb the bulion for about 3-5 minutes. Don't bother putting any salt in it, there's enough of that in the bulion already.
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Step 12:
 After 3-5 minutes, it should look something like this:
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Step 13:
 Time for some curry! Put some in the couscous, stir and proceed to taste it to see if it's alright. Thai green curry is pretty potent so use small dosages and taste it off. Again, if you're a little sissy who can't stand hot food you can use some other spice, there's a gazillion ways to prepare couscous. At this point, put a small bit of butter or a few tablespoons of olive oil in it to smooth it out.
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Step 14:
 In goes the veggies. Notice that I didn't prepare them in any way, because I can't stand vegetables who have been boiled to death. Hence I put them in now to preserve the flavour and crispyness.
Now squeeze those garlic cloves as if your life depended on it and stir.
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Step 15:
 The bacon-sausage hybrids should be finished about now, and this is what they look like. At this point I became painfully aware that they looked like something out of the dreaded Hungry Man Breakfast Kit, if anyone remembers that one. I can assure you that these are quite a bit more tasty though. The whole thing is now ready to be served.
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Step 16:
 And now for the obligatory alcoholic-beverage-in-the-backround photo. Serve with an ice cold beer.
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