Israeli Couscous with Brussels Sprouts

Israeli Couscous with Brussels Sprouts

    • 8 to 10 ounces Brussels sprouts, preferably on the smaller side
    • Extra-virgin olive oil
    • 1 cup raw pearl couscous (Israeli couscous)
    • 15-ounce can chickpeas, drained and rinsed
    • Juice of 1/2 to 1 lemon, to taste
    • 2 tablespoons extra-virgin olive oil
    • Salt and freshly ground pepper to taste
    • Leaves from several sprigs of fresh mint (or swap in coarsely chopped fresh parsley, as desired)
    • 1/3 cup toasted pumpkin seeds (pepitas)

    INSTRUCTIONS

    1. Trim the Brussels sprouts and cut in half. Place in a bowl and toss with a little olive oil.
    2. To roast Brussels sprouts in the oven: Preheat the oven to 425º F. Arrange them on a parchment-lined baking sheet and roast for about 25 minutes, stirring every few minutes, until touched with brown spots here and there and tender-crisp in texture. To roast in the air fryer: Roast at the highest temperature for about 8 minutes, tossing halfway through, or according to your machine’s instructions — each one is different.
    3. Meanwhile, cook the pearl couscous according to package directions until al dente, then drain into a mesh strainer. Transfer to a serving container.
    4. Add the chickpeas, lemon juice, olive oil, and mint. Toss together. Season with salt and pepper.
    5. Scatter the pumpkin seeds over the top and serve warm or at room temperature.