Lemon Charred Brussel Sprouts with Couscous
Try these crispy lemon-charred Brussel sprouts with Israeli couscous for a minimal-effort dinner tonight! Enjoy bold, complex flavours in each spoonful.
Brussel sprouts may not be the most-loved vegetable, but they do have an impressive nutritional profile.
They have loads of:
I think that the reason people are turned off of these mini-cabbages looking things is that they can have a bitter flavor. Although, when cooked right, 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 like a grain, it's actually a pasta. Curveball, I know. Regular couscous will work in this recipe as well, but I do suggest the Israeli couscous. It will have a larger, ball-like shape that gives the couscous a chewier texture. It's also dried not toasted, which gives the couscous a nuttier flavor. Both of these factors make the couscous go with the lemony flavours perfectly.
Okay, let's begin!
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 teaspoon of fresh lemon juice for the couscous.
Now, mix everything together, then pour the vegetables over a 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 spiced up, plate your desired amount, then top with the lemon-charred Brussel sprouts.