I know I posted a brussel sprout recipe a while back and said it was delicious. It was, indeed, but this new version is...well, it's so good I can't even come up with the words. It's so good that I would take it to any potluck, any dinner party, with any type of crowd. I mean, normally, I would be selective about who I served brussel sprouts to, but I really can't imagine too many people not liking this (as long as they're brave enough to try it). 
I had never tried Israeli cous cous before, but had been meaning to for quite some time. Wow- what have I been waiting for? I used the whole wheat cous cous and it was so incredibly fragrant; the entire house smelled like fresh-baked bread. I knew that anything that smelled that good was definitely going to taste great, and it didn't disappoint. Just like "normal" cous cous, it's really quick and easy to make. For that matter, this entire dish could not be easier. Try to get some good gray sea salt to sprinkle over the top of each serving- it makes it sooo delicious!
Thanksgiving Brussel Sprouts- 2 tbsp. extra light olive oil
- 16 oz. brussel sprouts, quartered
- 1/2 cup pistachios, shelled and roughly chopped
- 1/2 cup golden raisins
- 3 green onions, thinly sliced
- 1 tbsp. fresh Italian parsley, chopped
- zest from 1 lemon
- 1/4 tsp. ground cinnamon
- gray sea salt, for finishing
- Israeli cous cous (cooked according to package directions, then drizzled with olive oil and salted)
Prepare cous cous according to package directions; drizzle with a little olive oil, salt to taste, and set aside (with lid on to keep warm). Cook brussel sprouts in 2 tbsp. olive oil, over medium/high heat for about 7 or 8 minutes, or until brussel sprouts are very nicely browned and tender. (Watch the heat- it may need to be turned down). Remove from heat and toss with remaining ingredients. PLEASE NOTE: My pictures here show the brussel sprout mixture on top of the cous cous, but I have since started tossing it all together, which I like best. (I use the entire box of Gefen Israeli cous cous, which is the best brand in my opinion).
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14 comments:
I love Brussel Sprouts; this recipe is going on my "must make" list! Thanks for sharing!
ok, definitely making this!
Carli, thank you SO much for the nomination, you're so sweet!
I am not a brussel sprouts fan, but I 'll be honest and admit I haven't tried them since I was a kid...maybe I'll just have to be brave :)
This sounds lovely, with the pistachios and raisins. I can't eat couscous, but I could easily sub quinoa for this dish. I will definitely have to bookmark! I might also be serving this at Thanksgiving!
I know, I know, I need to eat my greens! This is a great argument in favor of what my mother would always tell me. I love the caramelized color on those b-sprouts, and the couscous looks fantastic. Who needs to wait for Thanksgiving??
This sounds amazing! I will try it!
Love brussels sprouts, but I've got to admit that there's a LOT in the preparation of them. Browning the sprouts is one of the best ways to prep them, if you ask me. So good!
Sprouts are prime in the market right now (although they'll get even better after the first frost) -- but I say, why wait??
Nothing contradictory. Brussels sprouts are sooooo good. It took us a few good tastings to realize it as there are some bad versions out there. This one looks super.
i love all veges, but I have to admit I've never even tried brussel sprouts...if you say its that good I'll have to make this. I love whole wheat cous cous btw!
I admit i have never even tried brussel sprouts! but i love everything else about this recipe, so I'll have to give it a try!
My man loves brussel sprouts, and I am always looking for different ways to cook them, usually by Christmas dinner I am sick of the sight of them on the side of my plate!
This looks like a really interesting way of making more than a plain side dish out of them. Can't wait to try!
I LOVE brussel sprouts. I think people hate them because their moms cookused to cook them until they were a mushy, green vegetable-like object. I like them roasted in the over with olive oil and lemon. However this recipe looks just too good to pass up. Need to score me some brussel spouts now!
I just got some brussel sprouts at the CSA tonight and came home to find your recipe featured in the Daily Special. Perfect! Can't wait to try this out - it looks delicious!
Finally, a brussel sprout recipe that is absolutely delicious! We kept receiving brussel sprouts in our seasonal organic veggie box & I had no idea what to do with them. Memories of tasteless, soggy sprouts still lingered from my childhood. But I am now officially converted! I have made this 3 times and each time it gets better! We have it with spicy merguez sausages & it is super tasty & fabulous. Thanks for a great recipe.
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