Brussels sprouts over couscous

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!