Brussels sprouts over couscous

Based on 17 ratings
Kati Asbury

Kati Asbury

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Difficulty

Easy 👌
20
min.
Preparation
20
min.
Baking
5
min.
Resting

Ingredients

Servings:-2+
300 g Brussels sprouts
200 g couscous
60 g walnuts
4 tbsp olive oil (divided)
250 ml water
bell pepper (yellow)
shallot
300 g cherry tomatoes
2 tbsp balsamic vinegar
salt
pepper
Metric
Imperial

Utensils

  • baking sheet
  • oven
  • cutting board
  • knife
  • saucepan
  • cooking spoon
  • frying pan

Nutrition per serving

Cal
975
Protein
27g
Fat
52g
Carb
96g

Step 1/7

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.
  • 300 Brussels sprouts
  • 60 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

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.)
  • 250 ml water
  • 200 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

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.
  • 1 bell pepper (yellow)
  • 1 shallot
  • 300 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.

Add tomatoes and fry until they are softened and their juices begin to release.

Step 5/7

Add balsamic vinegar to coat the vegetables.
  • 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.

Add roasted walnuts and Brussels sprouts and continue to toss until balsamic vinegar has become slightly caramelized.

Step 7/7

Add couscous and mix well. Add the remaining olive oil and season with salt and pepper.
  • 1 tbsp olive oil
  • salt
  • pepper

Add couscous and mix well. Add the remaining olive oil and season with salt and pepper.