Side
Warm Couscous & Brussels Sprout Salad
30 minServes 4Nutri-Score B€€
B
30 min
30 minWarm Couscous & Brussels Sprout Salad
what you need
Ingredients
couscous (dry)Grains200 g
Brussels sprouts (trimmed and halved)Produce400 g
olive oil (divided)Pantry45 ml
vegetable stock (hot)Pantry250 ml
lemon (zested and juiced)Produce1 piece
garlic (minced)Produce2 pieces
Dijon mustardPantry15 ml
honeyPantry10 ml
parsley (chopped)Produce15 g
almonds (toasted and roughly chopped)Nuts & seeds40 g
feta (crumbled)Dairy80 g
saltSpices3 g
black pepper (ground)Spices1 g
per serving
Nutrition
343kcal
- Carbs
- 41 g
- Proteins
- 10 g
- Fat
- 16 g
what you’ll use
Tools
Frying pan
Saucepan
Mixing bowl
Whisk
step by step
Method
- Step 1
Roast the Brussels sprouts
- Heat the oven to 200 °C.
- Toss the halved Brussels sprouts with part of the olive oil, salt and pepper on a baking tray.
- Roast until golden and tender at the edges.
- Step 2
Cook the couscous
- Put the couscous in a bowl and pour over the hot vegetable stock.
- Cover and let stand until the liquid is absorbed.
- Fluff with a fork.
- Step 3
Make the dressing
- Whisk the remaining olive oil with the lemon juice, lemon zest, Dijon mustard, honey and minced garlic.
- Season with salt and pepper.
- Step 4
Assemble the salad
- Add the roasted Brussels sprouts to the couscous.
- Pour over the dressing and toss to combine.
- Fold in the parsley and top with the toasted almonds and crumbled feta.
most cooked first