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.
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
- 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.
- 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.
- 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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