Brussels Sprouts Couscous

Yield: Serves 6


½ cup couscous

10 Brussels sprouts, trimmed and quartered

2 Tbs (30 mL) olive oil

2 cloves garlic, fine diced

4 sprigs thyme

½ red onion, thinly sliced

1½ tsp ground cumin

1 pomegranate, seeded

1/4 cup (20 leaves) fresh mint, chiffonaded

1/3 cup (80 g) feta, crumbled

Pinch sea salt

3/4 cup (180 mL) Greek yogurt

Pinch sea salt

1/2 lemon, zested and juice

1 tsp harissa spice


  1. Make couscous as directions on the package.
  2. Add olive oil to sauté pan over medium heat. Add onion and cook 8 minutes or until translucent.
  3. Add thyme sprigs, cumin, garlic and cook another 3 - 5 minutes. Add mixture to couscous.
  4. Add a tablespoon of olive oil to pan then add the Brussels sprouts. Season with sea salt and cook over medium heat for 8 - 10 minutes or until Brussels sprouts start to brown.
  5. Remove and add to couscous. Add the pomegranate, mint and feta to couscous mixture.
  6. Stir all ingredients together until combined.

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