In a pan over medium heat, cook the chopped bacon until crisp. Remove and set aside on a paper towel-lined plate. Reserve about 1 tbsp of the bacon fat in the pan.

Add 1 tbsp unsalted butter to the same pan and let it melt over medium-low heat. Add the minced shallot and garlic and sauté until the shallots are translucent, about 2 minutes.

Add the pearl couscous and stir for 2 minutes, until lightly toasted.

Pour in the chicken stock, bring to a bubble, then reduce to a simmer. Cook for about 10 minutes, or until the couscous has absorbed the broth. If it doesn’t feel tender yet, add a splash of broth as needed to reach that perfect texture.

Turn off the heat, stir in the shredded Gouda until melted, then fold in the peas until warmed through. Taste and season with salt & black pepper as needed. Stir to combine and finish with the bacon on top.

Serve into bowls, optionally garnishing with parmesan and/or a squeeze of lemon.