Monday, October 8, 2012

Israeli Couscous with Brussel Sprouts and Cranberries

I honestly never thought I'd like brussel sprouts.

Like, ever.

At least, not truly like them.  I guess I could see them as something that I eat occasionally because they're good for me, but never really enjoy.  That seemed possible in my book.  But completely falling in love with brussel sprouts?  That sounded crazy.

And yet, I did it.

Brussel sprouts are now part of the weekly dinner menu at my house.  And with good reason, too.  They're so yummy!

At least, when done right.  When down wrong, I'm sure they can get pretty nasty.

There's no need to fear though, I braved a dark night and took some sort of icky photos in order to present you with this awesome brussel sprout dish.  It's sweet and salty and delicious and pretty additiong.

Let's just say you may never have to be told to finish you're veggies again!

Isreali Couscous with Brussel Sprouts and Cranberries - inspired by this recipe
(make 4 main dish size servings)
  • 2 pounds brussel sprouts, tips cut off, discolored leaves removed and sliced in half
  • 2 tbsp olive oil
  • Salt
  • 2/3 cup dried cranberries
  • Optional: 1/3 cup roasted hazelnuts (I did not use because of allergies, but I imagine it would taste delicious)
  • 2 cups cooked isreali couscous
  • 2 tbsp maple syrup, or more to taste
  • 2 tbsp balsamic vineger, or more to taste
Set oven to broil.  Saute brussel sprouts with oil and salt for about 2 minutes.  Then, add to baking sheet with cranberries and broil for approximately 3 minutes or until the tops of the brussel sprouts start to brown and the bottoms carmalize.  Remove pan from oven and let cool slighty while you reheat the israeli couscous (if cold).  In a large bowl, toss brussel sprouts, cranberries, optional hazelnuts, and couscous.  Drizzle on maple syrup and balsamic vinegar and evenly distribute.  Season with salt and pepper and serve while still warm.  Enjoy!

Better With Veggies

While this delicious dish would be a great post for any day, I chose to post it today because it matches this weeks meatless monday theme of Israeli Couscous.  And boy, is it a great thing have on a meatless day.  I swear, nothing will be missed.  Actually, that's not true.  You'll probably miss the brussel sprouts once they've all been devoured!

To check out other delicious israeli couscous dishes, head over here, and, don't forget, brussel sprouts are nothing to fear.  Do yourself a favor and make some TODAY.

Revisited Recipe of the Day:

Barley, Farro, and Preserved Lemon Salad

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  1. I have not had a brussels sprout since I was a kid... not really a fan ;) I was recently asked to create a dish using them, so I have had this challenge in the works for a while.

    you have definitely inspired me, this looks really good!

  2. I first really enjoyed them at one of my favorite restaurants and my love just sprouted from there. There definitely is a right and wrong way to do them though. When they're bad, they're pretty bad :)

    Anyway, I'm glad you're willing to give them another go. I hope whatever you decide to make works out!

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