Brussels Sprout & Tangerine Couscous Salad
Toasted Israeli couscous with roasted brussels and crisp tangerine make this salad the perfect representation of winter meets spring.
I sort of discovered this pairing by accident. See, I eat a lot of weirdest combinations when it comes to food. I'm a food blogger and it sorta comes with the territory in order to avoid food waste. Well, this recipe was one of those instances. And thank God. Yum!
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2 Cups Israeli Couscous
4 Cups Water
1 Tablespoon Butter
1 Teaspoon Salt
1 Pound Balsamic-Glazed Brussels Sprouts
½ Cup cilantro, finely chopped
2 Tablespoons Olive Oil
4 Tangerines
Sea salt, to taste
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Step one is to make the Balsamic-Glazed Brussels if you have not already. The one thing here, you don't want the parmesan cheese and pine nuts. So exclude those.
Now we are going to toast the 2 cups of Israeli couscous. This name is a bit of a misnomer as, well, this stuff is just pasta. Add the tablespoon of butter to a sauce pan and melt it over a medium heat. Then add the couscous, stirring occasionally.
Now add the 4 cups of water and the teaspoon of salt and bring it to a boil. Reduce to a simmer and let cook for about 10 minutes until the couscous is tender. Then remove it from the stove and let it cool.
Add the couscous, the 1/2 cup of chopped cilantro and 2 tablespoons of olive oil to a large mixing bowl. Mix it together. This is the step where I salt this dish too. So add your sea salt and work that in.
Add the roasted brussels sprouts and fold them in. I admit, I ate about 6 of these before I even got to mixing them in. You might want to make extra for this reason. These things are super duper good.
Peel your tangerines and separate the wedges, removing any extra pith. Then fold them in. Yup, I ate some of those too. I musta been hungry! It is a wonder this salad got finished at all.
Once it is all mixed together, place it in the refrigerator to chill. In fact, go chill-out yourself. You've been working hard and deserve it! Then come back in a few hours and this thing will be ready to eat.
Enjoy!
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FOODCOMMANDER (Episode 11: Like Grains of Sand)
The FOODCOMMANDER is not willing to make nice. In his cooking show, he will bluntly tell you what's good and bad, right or wrong. Follow his command and you will eat like a chef!
Episode 11: Morrocan Couscous Taboulé
Instant Pot Saffron Rice with Currants and Pine Nuts
This yellow rice is made with saffron and studded with pine nuts and currants. It’s beautiful, and it' tastes beautiful too. I could eat it for days without getting tired of it. At first bite, I was immediately transported back to my Mom’s yellow rice. It’s a bowl of nostalgia, but also global flavors. It’s vibrant, and homey. And, it’s made in your Instant Pot!
Ingredients:
2 cups white rice (such as basmati)
2-1/2 cups water
5 tablespoons butter, divided
1/2 yellow onion, diced small
4 pinches saffron
1 teaspoon salt
1/3 cup dried currants
1/3 cup toasted pine nuts
1/3 cup minced parsley, plus more for garnish
Full recipe:
Israeli Couscous with Kale Pesto and Sauteed Veggies - Episode 74 - Reveena's Kitchen
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ZUCCHINI SALAD WITH MINT DRESSING AND ROASTED PINENUTS - VIDEO RECIPE
PLEASE SUBSCRIBE - This recipe is perfect for that uniquely delicious change from the normal boring salad - perfect to use up excess vegetables in your garden, quick and easy to prepare.
Ingredients:
3 large Zucchini
1/4 red pepper (capsicum)
2 finely chopped spring onion/shallot (1 for salad, 1 for dressing)
1 large cup of fresh mint leaves
1 large teaspoon minced garlic or 2-3 cloves finely chopped
1/2 cup olive oil
1 tablespoon red wine vinegar
pinch of red chilli flakes
1/2 teaspoon sea salt
freshly ground black pepper
juice of 1-2 limes, according to personal taste
Music is provided with permission: Cold Funk by Kevin MacLeod (incompetech.com) Licensed under Creative Commons Attribution 3.0.
Recipe and Video Demonstration is provided with permission Zucchini Salad with Mint Dressing and Roasted Pinenuts by Jo Douglas at aussie-true-blue-recipes.com for sole upload and monetization purposes to Chris Stow, owner of
Cherry Almond Couscous Salad
Dried cherries takes couscous and toasted, sliced almonds to new levels with this flavorful salad that's both easy to make, and offers complex flavors. Find the recipe in the recipe section of Town & Country Market's website: