← All recipes

🍽️ Sweet and Sour Brussels Sprouts on Couscous

365 kcal · 30 min · 4 servings

Ingredients

• Brussels sprouts, fresh 800 g
• onions, red 2 pcs.
• chestnuts, peeled 200 g
• honey 1 tbsp
• balsamic vinegar, dark 3 tbsp
• port wine 80 ml
• soy sauce 2 tsp
• salt pinch
• pepper, black ground pinch
• couscous 200 g
• vegetable broth 300 ml
• cumin pinch
• yogurt, plain 2 tbsp

Instructions

1. 1. Preheat the oven to 180 degrees Celsius top/bottom heat.
2. 2. Thoroughly wash the Brussels sprouts.
3. 3. Trim the hard stems at the bottom of the Brussels sprouts thinly.
4. 4. Halve the prepared Brussels sprout heads.
5. 5. Halve the onion.
6. 6. Peel the onion halves.
7. 7. Cut the peeled onions into thin strips.
8. 8. Halve the chestnuts.
9. 9. Add honey, vinegar, port wine, and soy sauce to a large bowl.
10. 10. Season the marinade with salt and pepper.
11. 11. Mix the marinade ingredients well together.
12. 12. Add the halved Brussels sprouts, onion strips, and chestnuts to the marinade.
13. 13. Toss the vegetables in the marinade until everything is evenly coated.
14. 14. Line a baking tray with baking paper.
15. 15. Spread the marinated vegetables on the prepared tray.
16. 16. Cook the vegetables in the preheated oven for about 20 minutes.
17. 17. Ensure the vegetables remain al dente (firm to the bite) while cooking.
18. 18. Bring the vegetable broth to a boil in a pot.
19. 19. Place the couscous in a separate bowl.
20. 20. Pour the boiling hot vegetable broth over the couscous.
21. 21. Cover the bowl with the couscous.
22. 22. Let the couscous swell for about 10 minutes.
23. 23. Spread the swollen couscous onto deep plates.
24. 24. Arrange the baked vegetables with the Brussels sprouts on top of the couscous.
25. 25. Season the dish finally with cumin.
26. 26. Add yogurt and mix it lightly with the dish.
27. 27. Serve the dish immediately.

Nutrition per serving

• kcal: 365
• Protein: 11 g · Fett/Fat: 9 g · Carbs: 60 g