Warm Couscous and Brussels Sprout Salad
Cooking up a quick pot of chewy, Israeli couscous is a great way to use up odds and ends from your fridge. It takes about 15 minutes and has a nice neutral taste that can pair with just about anything. I use a little sheep's feta in this recipe, but you can feel free to omit and substitute kalamata olives for that same salty and briney bite. Similarly, if you are gluten-free go with a grain like millet or quinoa.
1 lb brussels sprouts, cut in half vertically
drizzle of avocado oil (or other high heat oil)
1 cup Israeli couscous
1 garlic clove, minced
couple handfuls of baby kale or spinach
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
salt and black pepper to taste
1/4 cup sheep's feta, crumbled
1. Drizzle brussels sprouts with grapeseed oil and sprinkle with salt. Lay on a parchment-lined sheet tray and roast at 450 for 15 minutes, or until lightly browned and crispy.
2. Meanwhile, in a small pot, heat a drizzle of olive oil and toast dry couscous until lightly golden, about 2 minutes. Then add 1 1/4 cups of water. Bring to a simmer and cover and cook until water is absorbed, about 12-15 minutes.
3. Take a skillet and heat another drizzle of olive oil. Add minced garlic and stir for 30 seconds. Add and stir greens until just wilted, about 2 minutes.
4. In a serving bowl, combine couscous, brussels sprouts, and wilted greens. Season with the red wine vinegar, olive oil, salt and plenty of black pepper. Top with crumbled sheep's feta.