Israeli Couscous with Brussels Sprouts

Photo by Janice S.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from marthastewart.com

Ingredients

  • 1 1/2

    cups water

  • Coarse salt and freshly ground pepper

  • 1 1/4

    cups Israeli or pearl couscous

  • 2

    tbsp. extra-virgin olive oil

  • 4

    cups Brussels sprouts leaves (from 8 ounces Brussels sprouts)

  • 1

    tsp. finely grated lemon zest, plus 2 tbsp. fresh lemon juice

Directions

1. Bring water and 1 tsp. salt to a boil in a medium saucepan. Add couscous, and simmer, covered, until tender, about 8 minutes. Transfer to a large bowl. 2. Meanwhile, heat 1 tbsp. oil in a medium high-sided skillet over high heat. Cook Brussels sprouts leaves until tender and lightly browned, 2 to 3 minutes. Remove from heat. Stir in lemon zest and juice. Season with salt and pepper. 3. Stir Brussels sprouts leaves into couscous. Stir in remaining tbsp. oil; season with salt and pepper. Serve warm or at room temperature.

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