There are those days when I just want comforting carbs to fill my stomach then a little voice of wisdom reminds me that a girl cannot live on carbs alone and maybe some vegetables or protein would be good too. This dish was created on just such an occasion. For carboy comfort and veggie goodness, there is Brussels Sprouts with Couscous. This could work well with other vegetables too, like green beans. And for meat lovers, consider adding bacon crumbles or serving alongside fish, beef, pork, lamb, or chicken.
The recipe makes enough for a side dish for four people, but I put the individual amounts in parenthesis after each ingredient since it’s such a quick thing to prepare for yourself, an intimate dinner, or a big family meal. It is served hot/warm.
Brussels Sprouts with Couscous
32 Brussels sprouts (8 per person)
300 grams couscous, precooked weight (75 grams or 1/3-cup per person)
4 tablespoons butter (1.5 minimum)
3 tablespoons olive oil (1.5 minimum)
4 tablespoons fresh chopped garlic (1 minimum)
4 teaspoons smooth Dijon mustard (1 minimum)
Freshly ground black pepper
Salt, to taste
1. Prepare the Brussels sprouts by washing, patting dry, removing any loose or spotted/wilted outer leaves, and cutting in half lengthwise. In a wide pan, warm the butter, olive oil, and garlic over medium-low heat.
2. Place in pan with flat side down and cook for ten minutes then flip over. After five minutes, stir in the mustard and sprinkle the black pepper.
3. While cooking the sprouts, cook couscous according to package directions. I use boil-in-bag couscous.
4. Once the sprouts and the couscous are both cooked, spoon the couscous into the pan with the sprouts and stir all together. Once mixed together, put in a bowl to serve.