Cheesy Couscous with roasted Brussel sprouts

I admit: I often sweat the small stuff. My poor husband is usually at the receiving end. Like when I bake enough chicken for two meals and he loads his plate with the said chicken but leaves the side dishes almost untouched. I could go on without worrying about it but that’d be too easy. Instead, I nag about the abundance of veggies and no chicken to go along. What is he going to eat tomorrow? If he didn’t eat the sides alongside chicken I know darn well he won’t eat them alone.

Oh my gosh, could I be more annoying?

He deserves a good wife and so I make sure to bake extra chicken or whatever meat is on the menu. The good thing about it is that I can finally make the veggies he doesn’t like, since he barely eats them anyway. Aldi has these big bags of Brussel (or Brussels, however you spell it) sprouts that I was eyeing since the first time I went back. I haven’t shopped there in forever. That was THE store to shop at while I lived in Germany and I was bit disappointed with their store size and products, or lack thereof, here.

Fun fact: there are two Aldis, one with an orange/blue logo and the other one just blue. Those belong to two brothers from Germany, who took over their mother’s store. The “blue” Aldi, a.k.a. Aldi Nord (North), is the owner of the Trader Joe’s chain, while the “orange/blue” Aldi operates as Aldi, a.k.a. Aldi Sued (South).

Why am I telling you this?

I don’t know. Aldi Sued’s headquarters are in the city I spent six years of my life in, and I feel I have a special connection to Aldi. I’m excited seeing improvements they’ve made here since my last visit to the store. I’ll tell you about my encounter with a rude Aldi customer who offered to take my cart some other times. She almost made me quit Aldi for the second time. Almost.

I did snag that big bag of sprouts and planned to make it with cheesy couscous, in spite of my husband. There. I know he doesn’t like either of those things, so I can’t be mad when he doesn’t eat it. More for me, right? I don’t even need any meat. But then he decided to “just taste it” and lo and behold, he ate two servings. He said it was really good, but secretly I think he just wanted to keep me happy quiet.

Cheesy Couscous with roasted Brussel sprouts

Treat your taste buds with #cheesy #couscous and #roasted Brussel sprouts. Don't miss out!… Click To Tweet

 

Cheesy Couscous with roasted Brussel Sprouts - All that's Jas

 

Ingredients:
Serves 4-6

 
2 cups Brussel sprouts
2 tablespoons olive oil
2 ½ cup chicken stock
1 tablespoon butter
2 cups pearl couscous
1 cup shredded cheddar
¼ cup grated Parmesan
Salt and pepper to taste

 

Directions:

Preheat oven to 400 degrees Fahrenheit.

Pull off any outer dry leaves of the Brussel sprouts, cut the bottom off and slice sprouts lengthwise.

Place the sprouts on a baking sheet and toss with olive oil. Roast until tender and caramelized, about 20-30 minutes.

Meanwhile, in a medium saucepan bring chicken stock and butter to a boil. Add couscous and simmer, covered, until couscous is soft and liquid is absorbed, about 15 minutes.

Add cheddar and Parmesan and mix until cheese is melted. Fold in roasted sprouts and season with salt and pepper.

Serve immediately.

Garnish with cherry tomatoes and fresh parsley leaves if desired.

Cheesy Couscous with roasted Brussel Sprouts - All that's Jas

Cheesy Couscous with roasted Brussel Sprouts - All that's Jas

Cheesy Couscous with roasted Brussel Sprouts - All that's Jas

Cheesy Couscous with roasted Brussel Sprouts - All that's Jas

Cheesy Couscous with roasted Brussel sprouts

Cheesy Couscous with roasted Brussel sprouts

Ingredients

  • 2 cups Brussel sprouts
  • 2 tablespoons olive oil
  • 2 ½ cup chicken stock
  • 1 tablespoon butter
  • 2 cups pearl couscous
  • 1 cup shredded cheddar
  • ¼ cup grated Parmesan
  • Salt and pepper to taste

Directions

Preheat oven to 400 degrees Fahrenheit.

Pull off any outer dry leaves of the Brussel sprouts, cut the bottom off and slice sprouts lengthwise.

Place the sprouts on a baking sheet and toss with olive oil. Roast until tender and caramelized, about 20-30 minutes.

Meanwhile, in a medium saucepan bring chicken stock and butter to a boil. Add couscous and simmer, covered, until couscous is soft and liquid is absorbed, about 15 minutes.

Add cheddar and Parmesan and mix until cheese is melted. Fold in roasted sprouts and season with salt and pepper.

Serve immediately.

Notes

Treat your taste buds with cheesy couscous and roasted Brussel sprouts. Don't miss out!

http://all-thats-jas.com/2017/03/cheesy-coucous-brussel-sprouts.html

Recipe featured on Eclectic Red Barn.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of the Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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22 Replies to “Cheesy Couscous with roasted Brussel sprouts”

  1. Ann

    This looks interesting, Jas. Though I’m not a big fan of brussels sprouts, just an OK fan of couscous…but the colours are coming alive! You are such a wonderful wife for leaving all the extra chicken for him – your hubby is a lucky man. 😀

    And yes, Aldi! I know them and they do lots of cheap stuff here, but they are not always very accessible to us. So we sometimes go to their competitor: Lidl – same like Aldi as well and sometimes we get quality stuff for cheap!

    Reply
    • Jas Post author

      It really surprised me how tasty this turned out. Definitely made the favorite list 🙂 Have a great week, Jeannee!

      Reply
  2. Heather

    This recipe is SO simple and sounds delicious! I love brussels sprouts and quinoa, so this is a cool way to use them together. It’s kind of like a healthy version of mac and cheese. Will have to try!

    Reply
    • Jas Post author

      You’re absolutely right! And when you opt for mac and cheese, try adding veggies like I did in my “best cauli mac and cheese”. Then I feel less “guilty” eating them, ha!

      Reply

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