Israeli Couscous with Shaved Brussels Sprouts & Lemon
Sticking to my plan for this year, I have been coming up with a lot of new and healthy recipes in the last weeks, which makes me extremely excited about cooking! Every day is a new culinary adventure with as much fresh and seasonal produce as possible.
You can probably tell by now that I like citrus a lot; see my citrus, fennel and nut salad and the gluten free orange cake. I never used them in cooking or baking before, and these recipes above gave me such a kick, I wanted to come up with another citrus dish.
This past weekend was perfect for it; the warm and sunny weather was ideal for a hike, so I made this salad on a whim, went out and had a picnic somewhere in the woods and it was delicious!
Slightly chewy and firm texture of the Israeli couscous was perfect for a take away lunch. Toasting it added some extra nutty flavours which were coming through the entire salad. Garlicky and zesty shaved Brussels sprouts made it look and smell amazing. Please give it a try and let me know what you think.
Ingredients (2-4 people):
- 1 cup Israeli couscous
- 1 1/4 cup water
- 1/4 cup chopped walnuts
- 1 cup (150g) shaved Brussels sprouts
- half medium onion
- 2 tbsp olive oil
- 1 clove garlic
- juice of half a lemon
- salt and pepper to taste
In a small saucepan add 1 tablespoon of olive oil and heat over medium heat. Once hot, add the couscous and toast for five minutes, stirring frequently, until browned. Add the water and bring to a boil. Turn the heat down, cover and cook for 12 minutes or according to the packaging.
In a separate saucepan, heat the remaining oil and add chopped onion and sauté for 5 minutes. Then add the shaved Brussels sprouts and cook for another 5 minutes.
While the Brussels sprouts are cooking, toast the walnuts and chop them finely.
Add the minced garlic and lemon juice to the Brussels sprouts, mix and cook for another 30 seconds. Season with salt and pepper and stir in the couscous. Add more lemon juice if needed and plate.