Cranberry Brussels Sprouts Couscous Salad
A delightful fall salad with brussels sprouts, cranberries, and couscous that's perfect for holiday gatherings.
Equipment
- 1 Saucepan for cooking couscous
- 1 Large mixing bowl
- 1 Baking Sheet optional for roasting sprouts
Ingredients
Salad Ingredients
- 1 cup couscous
- 1 pound brussels sprouts trimmed and sliced
- 1 cup dried cranberries
- 1/4 cup olive oil
- Salt and pepper to taste
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey optional
- 1 teaspoon Dijon mustard
Instructions
Preparation
- Wash, trim, and thinly slice the brussels sprouts. Optionally, roast them at 400°F for 20 minutes for added flavor.
- Bring 1 cup of water to a boil in a saucepan. Add the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
- In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, honey (if using), and Dijon mustard until well combined.
- In a large mixing bowl, combine the cooked couscous, brussels sprouts, and dried cranberries. Pour the dressing over the salad and toss to coat.
Serving
- Transfer the salad to a serving dish. Garnish with additional cranberries or freshly cracked pepper if desired.
Storage
- Store leftover salad in an airtight container in the refrigerator for up to 3 days. Toss before serving again to redistribute the dressing.
Notes
Pro Tips: Roast brussels sprouts for added flavor. Taste as you season to perfect your dish.
Ingredient Substitutions: Use quinoa for a gluten-free version, or kale instead of brussels sprouts.
How to Serve: Pair with roasted meats or vegetarian mains.
Storage & Freshness: Keeps for 3 days in the fridge; toss to redistribute dressing.
Make-Ahead Tips: Prepare components in advance and combine before serving.
Ingredient Substitutions: Use quinoa for a gluten-free version, or kale instead of brussels sprouts.
How to Serve: Pair with roasted meats or vegetarian mains.
Storage & Freshness: Keeps for 3 days in the fridge; toss to redistribute dressing.
Make-Ahead Tips: Prepare components in advance and combine before serving.