This Warm Brussels Sprout and Couscous Salad recipe was originally posted in 2012.
I decided to repost this as-is, so I could share the prep photos. Scroll down for the printable version. Big thanks to Janet for requesting this one. I TOTALLY forgot about it.
I have no idea where this idea came from. I was hungry. It was lunch. I had Brussels Sprouts.
That was all the catalyst I needed.
I decided to use a slice of real bacon to add flavor and a little fat that would help sauté the sprouts. I'm trying not to fear the traditional "off-limit" foods of typical diets. One slice of bacon is not going to kill me.
The result was fun, tasty, and pretty. Oh! And surprisingly filling. I'm guessing from the higher fat content.
Here's what I did…
- 1oz Uncooked Whole Wheat Couscous (28g)
- 1oz Boiling Water
- 15 Brussels Sprouts (about 225g)
- 1 Slice of Bacon cut into smaller pieces
- 1 tbsp Water
- Kosher Salt
- 3 Walnut Halves chopped (7g)
Add the couscous and boiling water to a small container that you can cover tightly with plastic wrap. It will "cook" while you prepare the rest of the ingredients.
Cut the tips off the Brussels Sprouts and run a knife through them, creating small slices. They don't have to be perfect. Just a loose chop is fine.
Heat a non-stick skillet over medium-high and brown the bacon.
Add the cut Brussels Sprouts.
Toss the sprouts and cook for 2-3 minutes. Now, add a tablespoon of water and cover for 2-3 minutes.
This will help steam the Brussels sprouts, cooking them faster.
While the Brussels Sprouts are steaming, uncover and fluff the couscous with a fork...
Uncover the sprouts and sprinkle liberally with salt. Then toss a few times.
Shut off the heat, add the couscous and walnuts.
Toss everything together and eat!
It was delish!
Warm Brussels Sprout and Couscous Salad
Prep
Cook
Total
Yield 1 serving
Warm Brussel Sprout and Couscous Salad has a touch of bacon and walnuts, and it's exactly what it sounds like-- warm Brussels Sprouts mixed with couscous!
Ingredients
- 1oz Uncooked Whole Wheat Couscous (28g)
- 1oz Boiling Water
- 15 Brussels Sprouts (about 225g)
- 1 Slice of Bacon cut into smaller pieces
- 1 tbsp Water
- Kosher Salt
- 3 Walnut Halves chopped (7g)
Instructions
Add the couscous and boiling water to a small container that you can cover tightly with plastic wrap. It will “cook” while you prepare the rest of the ingredients.
Cut the tips off the Brussels Sprouts and run a knife through them creating small slices. They don’t have to be perfect. Just a loose chop is fine.
Heat a non-stick skillet over medium-high and brown the bacon.
Add the cut Brussels Sprouts.
Toss the sprouts and cook for 2-3 minutes. Now add a tablespoon of water and cover for 2-3 minutes.
This will help steam the Brussels sprouts, cooking them faster.
While the Brussels Sprouts are steaming, uncover and fluff the couscous with a fork.
Uncover the sprouts and sprinkle liberally with salt. Then toss a few times.
Shut off the heat, add the couscous and walnuts.
Toss everything together and eat!
Courses Any
Cuisine Any
Nutrition Facts
Serving Size entire recipe
Amount Per Serving | ||
|---|---|---|
Calories 295 | ||
% Daily Value | ||
Total Fat 10 g | 15% | |
Total Carbohydrates 43 g | 14% | |
Dietary Fiber 12 g | 48% | |
Sugars 7 g | ||
Protein 15 g | 30% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.