Roasted Lemony Brussels Sprouts with Couscous

Easter Dinner

I think this might be the best vegetable dish I’ve ever made. On the season premiere of (the decidedly un-vegan) Top Chef, I saw a very brief picture of what looked like it might have been Brussels sprouts with Middle Eastern couscous (the big kind). It wasn’t. It was something to do with crab cakes, but I liked my idea much better. So, I decided that such a dish would be most awesome. And it was. Oh, yes, it was. If you want to make it, you will need:

Roasted Lemony Brussels Sprouts with Couscous

1 lb Brussels Sprouts, washed, stems trimmed, and halved. Big ones should be quartered.
1 leek, washed, white and light green parts halved and sliced thinly
1/4 cup chopped parsley
1 Meyer Lemon, zested and juiced
2 Tbsp Canola oil
salt and pepper to taste

1 Cup Middle Eastern Couscous
1 Cup boiling water
1 Cup cold water

Preheat oven to 400F. In a sauce pan, add the dry couscous. Add the boiling water, then the cold and simmer, covered over low heat for 10 minutes; remove from heat. Add your Brussels sprouts to a baking pan along with the leeks, couscous and any water left in the saucepan. In a separate bowl, add the parsley, lemon juice and zest, oil and salt & pepper and mix together (like a salad dressing, which it also could be). Drizzle over the Brussels sprouts, making sure to toss them so all are coated. Cover the baking pan with foil, add to the oven. After 15 minutes, pull the baking dish out and toss sprouts with a spatula or wooden spoon. Return to oven for another 15 minutes. Keep covered until ready to use.


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