We were invited to attend a birthday dinner last night and of course, I offered to bring a side dish. At about 1 pm, I started to realize I wasn’t going to get any more hours in my day and I had better start thinking about a game plan. I pulled out this go-to favorite because it’s easy and the dish travels well. This salad-like grain dish can be created in less than an hour, and it’s the type of prep where you can be doing other things at the same time. The dish will also arrive at your dinner party destination in a pristine, colorful presentation – no droopy wilty food after a 45-minute drive in traffic!
You Will Need:
- 2 Medium Sized Yams
- 1 Large Bag of Israeli Cous Cous (12 oz), or two (6 oz) Small Boxes – Or substitute out for a gluten-free grain like rice
- 2 cups of Raw Brussel Sprouts
- Spices: Salt, Black Pepper, Garlic Powder, Cumin & Coriander
- Olive Oil
Serves about 10-12 adults.
How to Prepare
Peel yams and dice into small chunks. Put in baking dish with 2 tablespoons of olive oil and 1/4 cup of water. Sprinkle 1/4 tsp of both coriander and cumin on yams. Cover with foil and bake at 375 degrees for 35 minutes.
During this time, you can boil water for the Israeli Couscous (only takes 10-15 minutes from start to finish to cook al dente) or you can go pick up you kid quickly from school. 😉
After couscous is cooked, drain and drizzle a little olive oil on it so it doesn’t stick. Put in a big pretty serving dish with high sides.
Wash brussel sprouts and cut off ends, slice the rest up into thin cuts.
In a saute’ pan, add about 1/4 cup of water. Add cut brussels and cook until all the water has evaporated. Add salt and a very generous portion of black pepper and 1-2 tablespoons of olive oil. Pan fry until some of the edges brown.
Turn off heat and turn into couscous. The final step, gently mix in the roasted potatoes – as they will be soft you don’t want to overmix or make them mushy.
This dish is great served warm – not hot. Feta cheese and pumpkin seeds are a nice topping to sprinkle on top before mixing!
Everything travels so well, and this dish had a lot of compliments. So easy!
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