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Brussels Sprouts Salad Recipe Harris Farm Markets
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=x4Sf7OneTic
Crispy Roast Brussels Sprouts Salad with Pearl Couscous | http://bit.ly/2rSmqpR • Prep time: 10min | Cook time: 30min | Serves: 4-6 • Ingredients: • • 600g brussels sprouts, stems trimmed and halved • • 2 tbsp. olive oil • • 1 tsp. flaky sea salt • • 2.5 tbsp. finely grated Parmesan cheese • • 1/2 tsp. dried chilli flakes, optional • • zest from one lemon • FOR THE SALAD: • • 150g pearl couscous, cooked according to package instructions* • • 100g toasted walnuts(about 30-50g), optional • • 2 tbsp. extra virgin olive oil • • juice of half a lemon • Method: • • Preheat oven to 210 °C • • Toss the halved brussles sprouts with the olive oil and salt, then spread onto a baking sheet lined • with baking paper in a single layer. Roast in the hot oven for 10 minutes, until edges are just • beginning to brown. • • Remove the brussels sprouts from the oven, sprinkle with the Parmesan cheese, chilli flakes and • lemon zest, then return to the oven to continue roasting for a further 15 minutes, until deep • golden brown and caramelised. • • In a large bowl, spread the cooked pearl couscous, then top with the warm roasted brussels • sprouts and sprinkle with the walnuts and the alfalfa sprouts (if using). Drizzle with the extra • virgin olive oil and lemon juice, then serve immediately while still warm. • Notes: • You may use regular couscous or any cooked grain you like in place of the pearl couscous. • Created by Matters of the Belly in collaboration with Harris Farm Markets.
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