When I grew up, we almost always had a 3 component meal: potatoes, vegetables and meat. But according to me, that’s a tad boring. I prefer a plate with lots of different colours, tastes and textures, all combined into one… Like this dish!
Roasted Brussels Sprouts with Gojiberries and Couscous
Ingredients (for 2 people)
- 500g Brussels sprouts, tips cut off, discolored leaves removed and sliced in half
- 1 Tbsp olive oil
- 40g dried Goji berries
- 75g crumbled goat cheese
- 30g walnuts
- 150g couscous
- 2 Tbsp honey
- 2 Tbsp balsamic vinegar
Preheat the oven (and a parchment lined baking sheet) to 275°C, on grill stand
Meanwhile, cook the couscous according to the instructions on the package
In a medium sized bowl, toss the prepared Brussels sprouts with olive oil and salt. Toss well, so that the sprouts are evenly coated in a thin layer of oil.
Once the oven is preheated, get out the baking sheet and pour the Brussels sprouts onto the parchment
Put the baking sheet back in the oven and let the Brussels sprouts broil for about 5-10 minutes. Check the sprouts for doneness—their tops should be a little browned and the bottoms caramelized.
Meanwhile, toast the walnuts. Just heat them for a couple of minutes over medium heat in a nonstick pan without any oil or fat. Make sure not to let them burn!
Toss the couscous, sprouts, Goji berries, crumbled goat’s cheese and toasted walnuts onto a plate and drizzle with balsamic vinegar and honey. Season with salt to taste.
Source: adapted from Cookie and Kate