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.
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.
Martha Stewart Member
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.