Israeli Couscous with Brussels Sprouts
Israeli Couscous with Brussels Sprouts
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- 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
- Trim the Brussels sprouts and cut in half. Place in a bowl and toss with a little olive oil.
- 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.
- Meanwhile, cook the pearl couscous according to package directions until al dente, then drain into a mesh strainer. Transfer to a serving container.
- Add the chickpeas, lemon juice, olive oil, and mint. Toss together. Season with salt and pepper.
- Scatter the pumpkin seeds over the top and serve warm or at room temperature.