Brussels and Couscous

I made this dish for my family’s Easter brunch and it was surprisingly a hit!  The only time-consuming part is chopping up the Brussels. Otherwise, it’s easy and a breeze to make!

Ingredients  006

  • 1 box of whole wheat couscous (or any seasoned kind)
  • ~ 1 lb. of Brussels
  • 3 slices of bacon, crumbled
  • 2 tbsp water
  • salt and pepper
  • walnuts or pecans


  1. Make the couscous according to the box’s directions; set aside
  2. Chop off the stems/ends of the Brussels and then give them a rough chop
  3. If cooking bacon in a frying pan, reserve about 1 T. of the grease to saute the Brussels; otherwise, just substitute 1 T. of olive oil
  4. Add salt and pepper and saute the Brussels on fairly high heat for about 3 minutes
  5. Add 2 T. of water to the pan, cover, and let steam for another 3 minutes
  6. Once soft or at desired texture, toss couscous with Brussels and use as little or as much couscous as you like.  Also toss in the bacon crumbles
  7. Serve with chopped walnuts or pecans on top

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