Brussels Sprout & Tangerine Couscous Main

Brussels Sprout & Tangerine Couscous Salad

MAIN INGREDIENTS Brussels sprout, Israeli couscous, Tangerine
RECIPE TYPE Salad
DIET Vegan
I sort of discovered this pairing by accident. See, I eat a lot of weirdest combinations when it comes to food. I’m a food blogger and it sorta comes with the territory in order to avoid food waste. Well, this recipe was one of those instances. And thank God. Yum!
|Written March 27, 2013

INGREDIENTS

  • ½ cup cilantro, finely chopped
  • 2 tablespoons olive oil
  • 4 tangerines
  • Sea salt, to taste
SERVINGS5 servings
TOTAL TIME20minutes
PREP5minutes
COOK15minutes

Toasted Israeli couscous with roasted brussels and crisp tangerine make this salad the perfect representation of winter meets spring.

1

Step one is to make the Balsamic-Glazed Brussels if you have not already. The one thing here, you don’t want the parmesan cheese and pine nuts. So exclude those.

Brussels Sprouts

2

Now we are going to toast the 2 cups of Israeli couscous. This name is a bit of a misnomer as, well, this stuff is just pasta. Add the tablespoon of butter to a sauce pan and melt it over a medium heat. Then add the couscous, stirring occasionally. It’s toasted when it looks like the picture below.

Israeli Couscous

Toasted Israeli Couscous

3

Now add the 4 cups of water and the teaspoon of salt and bring it to a boil. Reduce to a simmer and let cook for about 10 minutes until the couscous is tender. Then remove it from the stove and let it cool.

Cooked Israeli Couscous

4

Add the couscous, the 1/2 cup of chopped cilantro and 2 tablespoons of olive oil to a large mixing bowl. Mix it together. This is the step where I salt this dish too. So add your sea salt and work that in.

Couscous and Cilantro

5

Add the roasted brussels sprouts and fold them in. I admit, I ate about 6 of these before I even got to mixing them in. You might want to make extra for this reason. These things are super duper good.

Roasted Brussels Sprouts Couscous

6

Peel your tangerines and separate the wedges, removing any extra pith. Then fold them in. Yup, I ate some of those too. I musta been hungry! It is a wonder this salad got finished at all.

Tangerines

7

Once it is all mixed together, place it in the refrigerator to chill. In fact, go chill-out yourself. You’ve been working hard and deserve it! Then come back in a few hours and this thing will be ready to eat.

Brussels Sprout & Tangerine Couscous Close Up

Enjoy!

EAT

Brussels Sprout & Tangerine Couscous Full

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