This cheesy couscous with roasted Brussel sprouts dish is anything but bland.
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. I mean, what is he going to eat tomorrow? Besides, 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?
Even so, 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 a 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. In short, 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 sproutsTreat your taste buds with #cheesy #couscous and #roasted Brussel sprouts. Don't miss out!… Click To Tweet
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
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., then 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.
Garnish with cherry tomatoes and fresh parsley leaves if desired.
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