Easy Roasted Brussels Sprouts Couscous Salad

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This Easy Roasted Brussels sprouts Couscous salad is loaded oven roasted nutty Brussels sprouts, spices, sweet and juicy pomegranates, spring onions and topped with walnuts. It’s easy, quick and simple to make and it’s a sure crowdpleaser at any dinner. 

This Brussels sprouts salad is one of my go-to salads when I want to add warmth and winter flavours to my salad… and it always impresses people even though it’s actually incredibly simple to make. 

Brussels sprouts 

If you’re not a fan of Brussels sprouts, I’m here to convert you. Brussels sprouts are still an underrated veggie in my opinion. Roasted in the oven, they develop a delicious, almost nutty flavour and the outer leaves become golden and crispy. It transforms the simple veggie into a symphony of sweet and sour flavours that works so well in salads and as a side dish to almost any meals. 

Brussels sprouts are one of those interesting veggies who’s flavours seem to shapeshift depending on the way it’s cooked. Roasting them in the oven is definitely my favourite, but there are so many fun ways to cook them… and every way creates a different taste experience. So, don’t write off Brussels sprouts until you’ve tried cooking them in multiple ways. 

What’s great about this easy vegan Brussels sprouts couscous salad recipe:

  • Easy to make 
  • Exotic, spicy flavours 
  • Roasted nutty brussels sprouts
  • Crunchy, sweet and delicious flavours 
  • Healthy and meal prep friendly – can be made in advance
  • Vegan and soy free
  • Can be gluten free if you use gluten free couscous or replace couscous with quinoa

What to do if you are allergic to nuts

If you are allergic to walnuts, you can easily replace them with any other type of nut like pine nuts, pecan or salted almonds. If however you can’t use any nuts, you can either leave out the nuts altogether or use roasted pumpkin seeds or oven roasted chickpeas to add that same extra crunchy texture as the nuts. 

Gluten free roasted Brussels sprouts couscous salad

There are several easy options to making this salad gluten free. First option is to simply use gluten free couscous which is readily available at most grocery stores. Second option is to replace the couscous with quinoa or even brown rice. The second option will add a little extra cooking time to the salad, but both options are very tasty. 

Adding a cheesy twist to this easy Brussels sprouts couscous salad

If you want to add a cheesy twist to this salad, you can add vegan feta cheese or break silken tofu into small chunks and add them. 

If you’re vegetarian, you can use vegetarian feta cheese to add that creamy and delicious cheesy freshness. 

How is this easy Roasted Brussels sprouts couscous salad made? It’s so simple. Just:

Instructions

  • Preheat oven to 350F. 
  • Cut all the Brussels sprouts into halves and place them on a baking sheet lined with baking paper. Drizzle the sprouts with olive oil, salt and dried thyme and toss to combine.Cook the sprouts in the oven for 15-20 minutes or until the Brussels sprouts are golden and just starting to go dark and crispy in places. Remove from the oven and set aside. 
  • Measure out the couscous and add minced garlic, salt, olive oil and Moroccan spice mix to the couscous. Cook the couscous with the spices as instructed on the package. When the couscous is cooked, use a fork to fluff it and mix all the ingredients together well. Next, add the sliced spring onions, roasted Brussels sprouts and walnuts to the couscous and combine. Gently mix in the pomegranate seeds and walnuts and serve. 

Easy Roasted brussels sprouts couscous salad

This Easy Roasted Brussels sprouts Couscous salad is loaded oven roasted nutty Brussels sprouts, spices, sweet and juicy pomegranates, spring onions and topped with walnuts. It’s so easy, quick and simple to make and it’s a sure crowdpleaser at any dinner. 
Course Salad
Cuisine American
Keyword vegan
Prep Time 5 minutes
Cook Time 20 minutes
Author Simone – Munchyesta.com

Ingredients

  • 2 tbsp Olive Oil
  • 1 pound Brussels Sprouts Rinsed
  • 1 tbsp Dried Thyme
  • Pinch of salt
  • 1 cup Instant Couscous
  • 1 clove Garlic Minced
  • Pinch of salt
  • 1 tbsp Moroccan Spice Mix
  • 1 tbsp Olive oil
  • 1 Spring Onion Sliced
  • ½ cup Walnuts
  • ½ cup Pomegranates
  • 1 cup Mixed Salad

Instructions

  • Preheat oven to 350F. 
  • Cut all the Brussels sprouts into halves and place them on a baking sheet lined with baking paper. Drizzle the sprouts with olive oil, salt and dried thyme and toss to combine.
    Cook the sprouts in the oven for 15-20 minutes or until the Brussels sprouts are golden and just starting to go dark and crispy in places. Remove from the oven and set aside. 
  • Measure out the couscous and add minced garlic, salt, olive oil and Moroccan spice mix to the couscous. Cook the couscous with the spices as instructed on the package. 
    When the couscous is cooked, use a fork to fluff it and mix all the ingredients together well. 
    Next, add the sliced spring onions, roasted Brussels sprouts and walnuts to the couscous and combine. Gently mix in the pomegranate seeds and walnuts and serve. 

If you are looking for more easy and delicious salads, try my easy pear and chickpea harvest salad or my colourful summer salad

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