Author Notes
Dressed up with cheese and roasted Brussel sprouts this couscous dish is anything but bland. It is delicious on its own or as a side dish. —Jas
Ingredients
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2 cups
Brussel sprouts
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2 tablespoons
olive oil
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2 1/2 cups
chicken stock or water
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1 tablespoon
butter
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2 cups
pearl couscous
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1 cup
shredded cheddar
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1/4 cup
grated Parmesan
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salt and pepper to taste
Directions
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Preheat oven to 400 degrees Fahrenheit.
Pull off any outer dry leaves of the Brussel sprouts, cut the bottom off and slice sprouts lengthwise.
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Place the sprouts on a baking sheet and toss with olive oil. Roast until tender and caramelized, about 20-30 minutes.
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Meanwhile, in a medium saucepan bring chicken stock and butter to a boil. Add couscous and simmer, covered, until couscous is soft and liquid is absorbed, about 15 minutes.
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Add cheddar and Parmesan and mix until cheese is melted. Fold in roasted sprouts and season with salt and pepper.
Serve immediately.
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