Brussels sprouts over couscous

Brussels sprouts over couscous

Based on 29 ratings
Kati Asbury

Kati Asbury

Community member

Difficulty

Easy 👌

Preparation

20 min

Baking

20 min

Resting

5 min

Ingredients

2Servings
300 g
Brussels sprouts
200 g
couscous
60 g
walnuts
4 tbsp
olive oil (divided)
250 ml
water
1
bell pepper (yellow)
1
shallot
300 g
cherry tomatoes
2 tbsp
balsamic vinegar
salt
pepper
MetricImperial

Utensils

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

How-To Videos

how-to-cook-aromatic-couscous

How to cook aromatic couscous

how-to-halve-cherry-tomatoes

How to halve cherry tomatoes

how-to-cut-a-bell-pepper

How to cut a bell pepper

how-to-prepare-brussels-sprouts

How to prepare Brussels sprouts

Nutrition per serving

Cal975
Fat52 g
Protein27 g
Carb96 g
  • 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 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

    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 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

    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 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.

    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.

  • Enjoy your meal!

    Brussels sprouts over couscous

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