I am borderline obsessed with brussels sprouts . If I see them on any menu at a restaurant, I cannot help but order them! I recently had them at Giada’s restaurant in Vegas and she served them with pomegranates. I LOVED this combination. The crispiness and nuttiness of the sprouts along with the brightness and juiciness of the pomegranate arils was sooooo good! I can’t get my husband to eat just vegetables so I threw the sprouts and pomegranate arils into a cous cous salad and made a sweet & savory dressing to tie it all together. It was a hit! I cannot wait to make this again.
Note: Israeli cous cous is also called pearled couscous. In my recipe I used a tricolor whole wheat cous cous that was sitting in my pantry, but you can use the regular kind as well.
This would make for a great appetizer, served in clear mini cups! how cute!
This is also great snack to pack for lunch or to nibble on throughout a busy week, as it doesn’t really need to be heated up, and is best served room temperature.
Happy Eating ?
