Warm Chickpea & Brussels Sprouts Couscous Salad

WARM CHICKPEA AND BRUSSELS SPROUT ISRAELI COUS COUS SALAD with ripe avocado, romaine, orange sugar bomb tomatoes, baby sweet bell peppers, Persian cucumbers, red cabbage, mandarin oranges, fresh mint, olive oil, salt and black pepper.

Warm Chickpea & Brussels Sprouts Couscous Salad

Warm Chickpea & Brussels Sprouts Couscous Salad with ripe avocado, romaine, orange sugar bomb tomatoes, baby sweet bell peppers, Persian cucumbers, red cabbage, mandarin oranges, fresh mint, olive oil, salt and black pepper.

Course Dinner, Side Dish

Cuisine Mediterranean-Inspired

Keyword Brussels Sprouts Salad, Warm Chickpea Salad

Prep Time 3

Cook Time 15

Total Time 18

Servings

Ingredients

10 Brussels sprouts
1 tsp extra virgin olive oil
1 cup Israeli couscous
1 cup water plus few tbsp
1 can chickpeas drained
salt
black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
pinch turmeric
1 half lemon

Extra

mandarins
bell peppers
avocado

Instructions

Trim the “butt” off about brussels sprouts and cut in half
In a sauté pan sear the brussells in 1 tsp evoo for 2-3 minutes without moving
Add israeli cous cous to the pan to toast for a minute or two then add 1 cup water plus a few xtra tablespoons. Since I dont cover the cous cous in this method, I add a little xtra liquid for the evaporation factor.
Add 1 can drained chickpeas plus a couple pinches salt, garlic powder, onion powder and a pinch of turmeric. Boil on medium heat until water is absorbed then squeeze half a lemon over it.
Serve over a salad that is varied in texture. Simply dress the salad with drizzle of olive oil, lemon wedges, salt and pepper. This one is perfection with the sweetness of the mandarins and bell peppers mixed with the tart lemon, and buttery avocado.