Autumn Couscous with Maple Roasted Brussels Sprouts, Cranberry & Pistachio
 
Prep time
Cook time
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A simple and delicious autumn side starring maple-balsamic glazed brussels intemingled in a sweet and savory couscous.
Author:
Serves: 4-6
Ingredients
  • For the Couscous
  • 1 cup uncooked fine grain couscous (see Notes)
  • 1 + ¼ cup water
  • 2 tsp olive oil
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp salt
  • ½ cup (70g) dried cranberries
  • ⅓ cup (45g) shelled pistachio, chopped to reveal their beautiful green color
  • 1 apple, sliced thin for garnish
  • For the Brussels Sprouts
  • About 1 pound (450g) brussels sprouts, ends trimmed and cut in half (or quartered if large)
  • 2 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp maple syrup
  • ¼ tsp salt
Instructions
  1. Preheat oven to 400 F.
  2. Prepare sprouts, saving any loose leaves after slicing.
  3. Spread the brussels sprouts + half the loose leaves on a parchment lined tray, giving them some space to crisp up. Roast the sprouts for approximately 20-25 minutes, until they have a nice color and some crisped edges (the longer you leave them, the darker/more seared they will become). You don't have to flip the sprouts halfway.
  4. Meantime, in a large bowl or pot with fitted lid, place: couscous, olive oil, onion powder, garlic powder, salt, cranberries and any remaining loose brussels sprout leaves (or simply add more leaves - they create a really pretty contrasting color that holds well), Note: if your onion and/or garlic powder already contains salt, you can adjust additional salt accordingly.
  5. Heat water in a kettle (or boil on stove if preferred) and carefully pour 1 + ¼ cup boiled water over the cranberry couscous mixture. Give a good stir and allow it to sit with covered lid for 10 minutes. (The hot water will soften and plump up the cranberries too which is ideal).
  6. Remove the brussels sprouts from the oven and allow them to sit for a moment while you carefully remove the lid from the couscous. Give the couscous a stir, taste and make any flavor adjustments desired. Add most of the pistachio and roasted brussels sprouts to the couscous mixture, tossing gently to combine. Transfer couscous to a bowl or serving platter and top with remaining sprinkle of pistachio and brussels sprouts. Garnish with more greens (as desired) and a few apple slices.
Notes
Type of Couscous: I used fine grain Moroccan couscous for this recipe and cooking method. The larger grained balls (pearl/Israeli couscous) are also yummy with a texture reminiscent of pasta - you can use those if preferred but you just need to change the cooking method (cook according to package directions on stove top or in rice cooker - takes about 15 minutes).
Gluten Free Variation: couscous is a wheat based grain. For a gluten-free version, quinoa would probably be most similar (cook according to package directions).
Other Options for Nuts & Fruit: the chopped pistachio is tasty and adds beautiful bursts of green to this dish - you can sub any nut as desired, macadamia and almond might work especially well as alternates. Other dried fruit possibilities: golden plump raisin, cherry and apricot (dried cherry is very expensive but delicious!).
Meal: you can easily convert this side dish into a meal by tossing in some beans or lentils.
Storage & Fridge Life: store any remaining couscous in a sealed container in the fridge for up to 3 days. Reheat, adjust seasonings as desired, and enjoy.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2018/10/autumn-couscous-with-maple-roasted-brussels-sprouts-pistachio-cranberry.html