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Israeli Couscous with Brussels Sprouts


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Rate this recipe 4.6/5 (15 Votes)


  • 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


Adapted from


Step 1

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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