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Brussels sprouts over couscous
Ingredients
Utensils
baking sheet, oven, cutting board, knife, saucepan, cooking spoon, frying pan
How-To Videos
See allHow to cook aromatic couscous
How to halve cherry tomatoes
How to cut a bell pepper
How to prepare Brussels sprouts
Nutrition per serving
Step 1/ 7
- 300 g Brussels sprouts
- 60 g walnuts
- 2 tbsp olive oil
- baking sheet
- oven
- cutting board
- knife
Pre-heat oven to 220°C/425°F. Halve Brussels sprouts. Evenly spread walnuts and halved Brussels sprouts on a baking sheet. Drizzle with part of the olive oil and generously season. Roast for approx. 20 min., tossing once after half of the time is up.
Step 2/ 7
- 250 ml water
- 200 g couscous
- saucepan
- cooking spoon
Meanwhile, bring water to a boil and add couscous. Stir well, remove from heat, and cover the saucepan. Let sit for approx. 5 min. while covered. Remove lid and fluff with fork. (It is important to remove lid so that couscous does not become gummy.)
Step 3/ 7
- 1 bell pepper (yellow)
- 1 shallot
- 300 g cherry tomatoes
- 1 tbsp olive oil
- frying pan
Dice bell pepper, shallot, and tomatoes. In a frying pan, heat part of the olive oil. Then, add bell pepper and shallot and fry until slightly browned.
Step 4/ 7
Add tomatoes and fry until they are softened and their juices begin to release.
Step 5/ 7
- 2 tbsp balsamic vinegar
Add balsamic vinegar to coat the vegetables.
Step 6/ 7
Add roasted walnuts and Brussels sprouts and continue to toss until balsamic vinegar has become slightly caramelized.
Step 7/ 7
- 1 tbsp olive oil
- salt
- pepper
Add couscous and mix well. Add the remaining olive oil and season with salt and pepper.
Enjoy your meal!
Tags
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