Do Wednesdays scare you? If we don’t have something fun planned, they can be hard for me. I like to get a little ahead of myself / the crazy and make this salad the moment our children start pulling out blankets for a living room fort ;) I find it’s best to just walk into the kitchen, pre-heat our oven, brew another cup of coffee, and start gathering ingredients.
Don’t let the multi-step process intimidate you. It takes minutes to assemble, and it’s the perfect distraction from the fort building happening in the other room.
This salad is a hearty meal, and it’s even delicious re-heated the next day. Can you tell I love this recipe? So, let’s get started…
PEARL COUSCOUS SALAD with brussel sprouts & raisins
1 lb. brussel sprouts
1 cup pearl couscous (I love this brand)
1/2 cup raisins or dried cranberries
1/2 cup toasted walnuts (pistachios are also delicious)
To roast the brussel sprouts, pre-heat your oven to 350° F. Cut the white ends off the brussel sprouts and any loose/wilted leaves. Cut into quarters. Give your baking sheet a few swirls of olive oil, then place the brussel sprouts on the sheet. Use your fingers to move them around so they’re lightly coated in olive oil, then drizzle a little more olive oil on top. Sprinkle generously with salt. Make sure each sprout has a long, flat side touching the bottom of the baking sheet. Bake for 60 minutes; no need to flip midway. Better taste test a few ;)
During the final 20 minutes of roasting, prepare the couscous according to the package directions. I like to add in the raisins when I add the couscous to the boiling water, this softens them a little more.
Once the couscous is cooked, move to a medium-size bowl and add the roasted brussel sprouts, a little more olive oil, salt, nuts, and shaved parmesan cheese. Stir together, then consider a little more olive oil? You don’t want your salad to be dry.
AND GOOD LUCK NOT EATING HALF THE BOWL ;)
This is my very favorite recipe as of lately, would you make it? Do you like roasted brussel sprouts? With the right amount of olive oil and salt, they’re absolutely delicious.
(Thanks to my dear friend Joanna for the recipe and constant sister love. You take such good care of me.)