Brussels Sprout & Tangerine Couscous Salad
I sort of discovered this pairing by accident. See, I eat a lot of the 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!
First off, what’s not to love about roasted brussels sprouts? Big on flavor and so good for you. And the couscous in this salad makes it nice and hearty with just enough tangerine to remind you of spring.
2 Cups Israeli Couscous
4 Cups Water
1 Tablespoon Butter
1 Teaspoon Salt
1 Pound Balsamic-Glazed Brussels Sprouts
½ Cup cilantro, finely chopped
2 Tablespoons Olive Oil
Sea salt to taste
Yield: 5 servings
Total Time: 20 minutes
Prep time: 5 minutes
Cook time: 15 minutes
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 or the pine nuts. So exclude those.
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 until it becomes browned.
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.
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.
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.
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.
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. Enjoy!
Jerry James Stone has been eating and drinking his veggie way through San Francisco for the past four years where he focuses on sustainability and local as well as large-scale food issues.