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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

20 Ratings
  • 5 star values: 4
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
This is surprisingly delicious. SO simple, so healthy, so easy and so fast! Even faster if you do what I did and just chop the brussels sprouts instead of picking them apart for leaves. I plan to make it for Thanksgiving but increasing the brussels sprouts and decreasing the Israeli couscous, but only for that night, just for fear of carb overload. Anyways, make this! Totally a new staple.
Rating: Unrated
This recipe is SO good! I have never enjoyed brussels sprouts. However, this recipe with the lemon makes the sprouts really tasty. I use whole wheat Israeli couscous. One thing I change is separating the leaves. It is painful and time consuming. I have been slicing them and having wonderful results.