Brussel Sprouts With Curry Cous Cous
From extradirtymartini 16 years ago
- 15 minutes to make
- Serves 2
A great flavor combo and it has a nice amount of protein, fiber and taste!
Ingredients
- 8-10 medium brussel sprouts - look for sprouts that have tightly closed leaves and feel heavy in your hand shopping list
- olive oil shopping list
- kosher salt shopping list
- 14 oz can of chickpeas, drained shopping list
- Boxed curried cous cous mix (use your favorite brand, mine was a tad over seasoned) shopping list
How to make it
- Follow directions for your cous cous. I added my mix flavoring to a pot of water and brought to a boil (meanwhile setting my oven to preheat to 400').
- While you're waiting for your water to boil. wash and cut up brussel sprouts. For larger sprouts I usually cut each into three pieces to allow for more contact with the hot pan. It tends to create more "creamy" and flavorful sprouts.
- Toss your cut sprouts in olive oil on a cookie sheet or baking dish. Make sure the sprouts are spread into one layer as this allows for more even roasting.
- Sprinkle with salt and put in your warmed oven. Keep an eye out as they roast quickly (this will depend on the size of your pieces).
- Your water should be boiling so add in your cous cous and the can of chickpeas (drained). Turn off the heat and cover (again, this depends on the cous cous you choose).
- After a few minutes the cous cous should be ready, fluff with a fork and put into a nice big bowl. Pull your roasted sprouts out of the oven (be careful!) and toss them onto the cous cous. If you like your sprouts especially crunchy and roasted, keep this in mind with the time. With a 400 oven, it shouldn't take longer than 10-15 min to get a really nice caramelized edge to the outer leaves.
- Enjoy!
People Who Like This Dish 3
- greekgirrrl Long Island, NY
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- mrspotatohead Minneapolis, MN
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