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!
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
Step one is to make my 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. It's toasted when it looks like the picture below.
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.
Share this recipe
Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.