PRIVATE: Lemon Charred Brussel Sprouts with Couscous
This crispy lemon-charred Brussel sprouts with Israeli couscous is a simple recipe with bold, complex flavours. Make for a minimal-effort dinner tonight!
Brussel sprouts may not be the most-loved vegetable, but they do have an impressive nutritional profile.
They have loads of:
I think the reason people are turned off of these mini cabbages looking things is that they can have a bitter flavor. Although, when cooked right the Brussel sprouts have a natural, nutty sweetness. Then, if you add some spices to the mix, you can take your Brussel sprouts to the next level.
The Israeli Couscous
Start by preheating the oven to 400° F.
Although Couscous looks more like a grain, it's actually a pasta. Curveball, I know. As a side note, you can use regular couscous as opposed to the Israeli couscous in this recipe. The only difference is that Israeli couscous has a larger, ball-like shape that is toasted not dried. This process gives the Israeli couscous a nuttier flavor and chewier texture. I do suggest the couscous though, it taste amazing with all the lemony flavours.
Okay, cook the Israeli couscous according to the package. The water to couscous ratio should be something along the lines of 1 cup of water to 2/3 of couscous.
Lemony Brussel Sprouts & Carrots
In a large bowl, mix together:
- the halved brussel sprouts
- sliced carrot
- olive oil
- minced garlic
- 3 tbsp of fresh parsley.
Next, to add the lemon flavours! Cut 2-3 1/2-inch slices off the lemon, then cut each slice into quarters. Add these quarters to the large mixing bowl, followed by the juice of the rest of the lemon, minus 1 teaspoon. You'll need that extra teasopoon of fresh lemon juice for the couscous.
Now, mix everything together, then pour the vegetables over large baking sheet. Place in the oven for 20-30 minutes or until brussel sprouts are lightly charred. Make sure to stir/shake every 15 minutes to get everything evenly charred.
The couscous takes no time to cook, so when it is finished, fluff it with a fork. Then, add the teaspoon of lemon juice, followed by the last tablespoon of fresh parsley.
When the Israeli couscous is done, plate your desired amount, then top with the lemon-charred Brussel sprouts.
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