Roasted Brussels Sprouts & Couscous

Roasted Brussels Sprouts & Couscous with cauliflower and tomatoes make for a delicious entree or side dish that is easy to prepare! This dish would pair well with a lean protein or on its own, perhaps including chickpeas or cannellini beans.

Ingredients

Serves: 3-4 Time: 40 minutes

Roasted Brussels Sprouts & Couscous

• 1 lb. brussels sprouts, stems removed & halved
• 2 cups cauliflower florets, chopped
• 10 oz. cherry tomatoes
• 1 1/2 cup vegetable broth
• 1 cup pearl couscous
• Salt & black pepper to taste
• 1 tsp garlic powder
• 1/2 tsp thyme
• 1/2 tsp paprika
• 1 Tbs olive oil
• 1 Tbs apple cider vinegar
• Mustard dressing (optional)

Directions

1. Preheat the oven to 410ºF
2. Prepare your vegetables and toss them into a mixing bowl.
3. Mix the brussels sprouts, cauliflower, and tomatoes with olive oil, vinegar, and seasonings, using a generous dash of salt and pepper.
4. Place the veggies on a roasting pan and roast for 30-40 minutes in the oven, or until the vegetables are tender and lightly roasted.
5. During the last 10 minutes of roasting, prepare the couscous by bringing the broth to a boil in a medium saucepan. Once boiling, add the couscous, reduce heat to low, and simmer for 8-10 minutes.
6. Serve the roasted veggies with the couscous, top with dressing if desired and enjoy!