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I made this first as a throw-together side dish one panicked hour before a Yom Tov meal, when I was convinced (possibly irrationally) that I didn’t have enough food. It went first!
4 tablespoons Tuscanini Olive Oil, divided
2 cups pearl couscous, such as Gefen
2 and 1/2 cups chicken stock
1 and 1/2 teaspoons salt, divided
1 16-ounce (450-gram) bag frozen brussels sprouts, defrosted
1 6-ounce (170-gram) package pastrami,diced
1 tablespoon chili powder
2 tablespoons Gefen Maple Syrup
Heat one tablespoon oil in a medium pot and toast the couscous until you start to see the edges brown, about five minutes. Add chicken stock and one teaspoon salt and cover tightly. Simmer for 20 minutes or until couscous is cooked. Remove from heat.
In a large skillet, heat remaining oil until very hot, then add the brussels sprouts. Sauté on high heat, stirring occasionally, until heated through and starting to brown, about 10 minutes. Add 1/2 teaspoon salt.
Remove the brussels sprouts from the skillet. Add the pastrami and cook until browned, about seven minutes.
Return the brussels sprouts to the skillet and season with chili powder and maple syrup. Mix thoroughly and cook another two minutes. Combine with couscous and serve.
Food and Prop Styling by Shiri Feldman. Photography by Felicia Perretti. Food and Prep Styling by Chef Suzie Gornish.
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what vegetable can be substituted for brussel sprouts? Broccoli florets?
broccoli, cauliflower, or kale are all great substitutes- depending on the recipe.
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