Roasted Brussels Sprouts with Goji berries and Couscous

5 Nov
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
  • Salt
  • 40g dried Goji berries
  • 75g crumbled goat cheese
  • 30g walnuts
  • 150g couscous
  • 2 Tbsp honey
  • 2 Tbsp balsamic vinegar
Directions
  • 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

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