Under 30 Minutes

Israeli Couscous with Brussels Sprouts

Mixed with a confetti of browned brussels sprouts leaves and tangy lemon zest, Israeli couscous makes a colorful side dish. Brussels sprouts leaves cook faster than whole sprouts and have a more delicate flavor. To separate them, trim the ends of the vegetables, and peel off as many leaves as you can.

  • Prep:
  • Total Time:
  • Servings: 4
Israeli Couscous with Brussels Sprouts

Source: Martha Stewart Living, November 2010


  • 1 1/2 cups water
  • Coarse salt and freshly ground pepper
  • 1 1/4 cup Israeli or pearl couscous
  • 2 tablespoons extra-virgin olive oil
  • 4 cups brussels sprouts leaves (from 8 ounces brussels sprouts)
  • 1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice


  1. Bring water and 1 teaspoon salt to a boil in a medium saucepan. Add couscous, and simmer, covered, until tender, about 8 minutes. Transfer to a large bowl.

  2. Meanwhile, heat 1 tablespoon oil in a medium high-sided skillet over high heat. Cook brussels sprouts leaves until tender and lightly browned, 2 to 3 minutes. Remove from heat. Stir in lemon zest and juice. Season with salt and pepper.

  3. Stir brussels sprouts leaves into couscous. Stir in remaining tablespoon oil; season with salt and pepper. Serve warm or at room temperature.


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