Israeli Couscous, Brussels Sprouts & Artichoke Hearts

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#52: Don’t mind the smell…

This is a good one to make the night before if you are already roasting the sprouts for supper. Be careful if eating this in small area though—when you open this puppy up there is a BIG Brussels sprouts smell that fills the room!

1 cup Israeli Couscous
1 1/2 cups trimmed & quartered Brussels Sprouts (leftover roasted ones work great here!)
1/2–1 tbs roasting oil (I like safflower)
1/2 cup quartered marinated artichoke hearts
lemon
salt

  • Roasting the sprouts Preheat oven to 375–400°. Toss sprouts in oil and distribute evenly in one layer on a foil rimmed baking sheet. Roast for 15–20 minutes until tender and leaves are beginning to crisp up to brown. Toss with a healthy pinch of salt; set aside.
  • Cooking the couscous In a medium saucepan, bring three cups of water to a boil. Add a generous pinch of salt, stir in the Israeli couscous. Reduce heat to a simmer. Simmer until couscous is just tender, with a slight bite, about 10 to 13 minutes. Drain into a fine mesh strainer and set aside.
  • Assembling the salad In a large bowl, combine Israeli couscous, sprouts, & artichoke hearts. Squeeze lemon juice, over the mixture. Stir well. Season with salt to taste. Serve warm or cold.

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