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 🙂
Brussels Sprout Cous Cous with Maple Tahini Dressing
- 1 cup Israeli or Pearled Cous Cous
- 1 ½ cups water
- 15-20 brussel sprouts, peeled & quartered
- ¼ raisins
- ¼ cup pomegranate arils
- 2 tbsp Maple Syrup
- 2 tbsp Tahini
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- ½ lemon, squeezed
- Bring water and one teaspoon salt to a boil in a medium saucepean. Add cous cous, and simmer, covered, until tender, about 8 minutes.
- Once cooked, uncover and gently fluff couscous with a fork. Transfer to a large bowl.
- Meanwhile, preheat the oven to 400 Degrees Farenheit. Toss brussel sprouts with 2 tablespoons olive oil and roast for 15-20 minutes, turning once in between.
- In a separate bowl, whisk together all ingredients for the dressing.
- Add dressing, raisins, brussel sprouts & pomegranate arils to cous cous and stir well. Season with salt & pepper if needed.
- Serve & Enjoy!
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