Brussels Sprouts are roasted with curry and turmeric to perfection. The mixture is then tossed with Israeli Couscous, pine nuts, pomegranate seeds, and a few other goodies to make a delectable side dish. It's great hot or room temperature which means it's great for entertaining. Give it a try and you'll love it!
Ingredients for Curried Brussels Sprouts with Israeli Couscous:
1 cup Israeli Couscous, cooked according to package directions
2 pounds Brussels Sprouts, trimmed and halved
5 tablespoons olive oil
3 shallots, halved lengthwise and sliced
1 3/4 teaspoons curry
1 teaspoon turmeric
1/2 teaspoon kosher salt
1/3 cup pomegranate seeds
1/4 cup pine nuts, toasted
2 tablespoons lemon juice, from 1-2 lemons depending on the size
1 tablespoon lemon zest
Time-Saving Tip: The couscous can be prepared earlier in the day and left out until ready to use. If you do this, spread the couscous on a platter or sheet pan so it cools quickly so residual heat won't continue cooking it. The Brussels Sprouts and shallots can be prepped earlier in the day so they are ready for cooking later.
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I like the pine nuts toasted for this recipe. Here is an easy way to toast them. Add the nuts to a dry pan. Heat over low-medium shaking the pan. The pine nuts toast quickly. Don't turn your head or else they might burn. When you get a nice golden-brown color transfer the nuts to a plate. Set aside.
Preheat the oven to 400-degrees. Place all of the oil and Brussels Sprouts in a glass baking dish. Season with salt; add the shallots, turmeric, and curry. Toss everything together.
Roast for 30 minutes and give it a stir. Roast another 15 minutes and then remove from the oven.
Gently mix the couscous, lemon juice, lemon zest, and salt. Now add the pomegranate seeds and pine nuts and combine.
It's ready! I really love this combination of flavors and textures. The nutty flavor of the curry-roasted sprouts, the lemony flavor, the crunch of the pine nuts and the pop of the pomegranate is a real winner. I think this is the perfect seasonless side.