Brussels sprouts pair really well with bacon… add a great dressing overtop for the ultimate delicious dish. This warm salad is a great addition to any meal – fish, chicken or meat – and uses Israeli couscous. If you haven’t used the ingredient before, it cooks just like pasta and it’s delicious.
Course Salad
Prep Time 15 minutesmins
Cook Time 20 minutesmins
Total Time 35 minutesmins
Servings 4
Author Sparkle Markets
Ingredients
Brussels Sprouts and Couscous
1cupIsraeli couscouscooked according to package directions
5slicesbaconchopped into pieces
4cupsbrussels sproutsshredded
1/2tspsalt
1/4tspfreshly ground black pepper
1/4cupshredded parmesan cheese
3clovesgarlicminced
balsamic glazefor serving
Dressing
2tbspolive oil
2tbsplemon juice
1tsppure maple syrup
1tspDijon mustard
1/4tspgarlic powder
1/4tspsalt
1/4tspfreshly ground black pepper
Instructions
Brussels Sprouts and Couscous
Ina large pan, fry bacon until crispy, remove from pan, leaving the grease. Add shreddedBrussels sprouts to the pan and season with salt and pepper. Add salt and pepper and sauté for about 5-10 minutes until softened and browned. Add garlic and cook 1 minute more. Add bacon back into pan, then add couscous and parmesan cheese. Add the vinaigrette on top and toss together. Drizzle balsamic glaze overtop and serve.
Dressing
Ina small bowl, combine the olive oil, lemon juice, maple syrup, mustard, garlic powder, salt and pepper. Mix until evenly combined. Pour overtop Brussels sprouts and couscous mixture and stir well.