I love brussels sprouts. I was wanted a really fall-inspired side dish. This was a really quick side dish that actually has tons of room for customization. I used Israeli couscous because it is really fast and versatile especially for a his & hers night. I don’t eat red meat and Mr. J isn’t into fish so we share side dishes. Mr. J had some venison tenderloin and I made some shrimp.
The brussels sprouts dish was sweet from the honey mustard and has really crisp apples. It is really comforting and took less than 15-minutes to whip up.
2-3 cups brussels sprouts, halved or quartered
1 cup Israeli couscous
1 cup vegetable broth
1 cup water
1 medium apple, chopped
3 tbs dijon mustard
3 tbs honey
Heat a medium stock pot to medium heat.
Add couscous and 1 tbs olive oil, stirring to toast couscous.
In a large flat pan over medium heat, add brussels sprouts, and 1 tbs butter or oil.
Add 1 cup of vegetable broth and 1 cup of water to the couscous, stirring well and reducing heat to medium-low.
Cook the couscous through, about 4 minutes.
Mix up the mustard and honey.
Add the couscous and honey mustard dressing to the brussels sprouts.
Stir well, turn off heat, and add the apples.
Gently stir again and serve.
Couscous is a pasta so there’s literally zero health benefit from it. I like the soft nutty flavor from couscous but this brussels sprout side dish would be good with brown rice, or barley, or quinoa, or beans. There’s a lot of nutritious alternatives. Nuts would be good in here for crunch. I love the honey mustard with the apples but you could swap the apples for dried cranberries.