Brussels Sprouts Couscous


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. 

Serves 6

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