Couscous Mushroom Brussels Sprouts

Couscous Mushroom Brussels Sprouts


(0 votes) 0 0

This heartier salad is great source of protein and vitamin C. Served fresh and warm, you won’t even believe your eating a salad.

Shared by

Time needed

25 min preparation + 20 min cooking

Serving Size / Yield

2 servings


  • 1-cup couscous, cooked
  • 3 tablespoons olive oil
  • 1 pound Brussels sprouts, chopped in half and ends removed
  • salt and pepper
  • 1 large bunch spinach
  • 1 teaspoon lemon juice
  • ½ cup sliced whole mushrooms

Our Readers Also Loved


Heat a large skillet over medium heat. Add 2 tablespoons olive oil to skillet. Add Brussels sprouts and salt and pepper to taste; toss to coat. Cover and cook, about 15 minutes.
Meanwhile, heat a medium skillet over medium heat. Add remaining tablespoon olive oil and mushrooms to skillet. Add spinach and cook until wilted; remove from heat. Toss with lemon juice, and salt and pepper to taste.
Spoon about 3/4-cup couscous onto plate, and top with spinach and Brussels sprouts. Serve warm.

Around The Web