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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. Munchyesta.com
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. 
Simone - Munchyesta.com
Prep Time 5 minutes
Cook Time 20 minutes

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.