Brussels Sprout and Sweet Potato Israeli Couscous Salad
User Reviews
5.0
9 reviews
Excellent
Brussels Sprout and Sweet Potato Israeli Couscous Salad
Report
An easy, wintery Israeli couscous salad filled with roasted brussels sprouts, sweet potatoes and dried cranberries.
Share:
Ingredients
For the salad:
- 1 pound Brussels sprouts trimmed and halved (quartered if large)
- 1 medium sweet potato peeled and cut into ½ inch chunks
- 2 ½ tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups water
- 1 ½ cups Israeli pearl couscous
- ½ cup thinly sliced green onions
- ⅔ cup dried cranberries
- ⅓ cup sliced raw almonds
For the dressing:
- 3 tablespoons olive oil
- 1 ½ tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 clove garlic minced
- salt and pepper to taste
Instructions
For the salad:
- Preheat the oven to 425ºF.
- Place the Brussels sprouts and sweet potato on a rimmed baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss to combine and spread in an even layer. Bake for about 20 to 22 minutes, stirring once halfway through, until the veggies are tender and starting to brown. Set aside.
- Meanwhile, bring the water to a boil in a medium saucepan. Add in the couscous, then let the mixture come back to a boil. Cover, reduce the heat and simmer for about 10 minutes, or until the couscous has absorbed the water. Remove from the heat and add to a large bowl.
- To the large bowl, add the roasted veggies, the green onions, cranberries and almonds. Toss to combine.
For the dressing:
- In a small bowl, whisk together the olive oil, maple syrup, vinegar, garlic, salt and pepper.
- Pour into the bowl with the couscous and toss to combine. Season with salt and pepper to taste if needed.
Nutrition Information
Show Details
Calories
666kcal
(33%)
Carbohydrates
97g
(32%)
Protein
16g
(32%)
Fat
26g
(40%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
18g
Trans Fat
1g
Sodium
367mg
(15%)
Potassium
889mg
(25%)
Fiber
12g
(48%)
Sugar
23g
(46%)
Vitamin A
8996IU
(180%)
Vitamin C
100mg
(111%)
Calcium
137mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 666 kcal
% Daily Value*
| Calories | 666kcal | 33% |
| Carbohydrates | 97g | 32% |
| Protein | 16g | 32% |
| Fat | 26g | 40% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Sodium | 367mg | 15% |
| Potassium | 889mg | 19% |
| Fiber | 12g | 48% |
| Sugar | 23g | 46% |
| Vitamin A | 8996IU | 180% |
| Vitamin C | 100mg | 111% |
| Calcium | 137mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
Cranberry Feta Brussels Sprout Salad with Candied Pecans and Warm Bacon Vinaigrette
American
4.9
(24 reviews)
