Lemony Pearl Couscous with Shaved Brussels Sprouts
This dish features chewy pearl couscous coated in a lemon, garlic, and sour cream sauce studded with green olives. The pasta is accented with caramelized shaved Brussels sprouts and topped with shredded Grana Padano cheese and crushed hazelnuts.
Equipment
- 1 Large skillet
- 1 Large baking sheet
- 1 mandoline
Ingredients
- 12-14 Brussels sprouts thinly shaved on a mandoline
- 4 tbsp olive oil divided
- 1½ cups uncooked pearl couscous
- 3 cloves garlic thinly sliced
- 1 tsp crushed red pepper flakes
- 1 lemon juiced
- 12 green olives pitted and torn
- 1 cup sour cream
- ½ cup Grana Padano shredded
- ¼ cup hazelnuts coarsely crushed
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set it aside.
- Place the Brussels sprouts in the center of the baking sheet and add 2 tablespoons of the olive oil and roughly 1/2 a teaspoon of salt. Using your hands, toss the sprouts in the oil and salt until fully coated.12-14 Brussels sprouts, 4 tbsp olive oil
- Spread the dressed sprouts out in an even layer before transferring them to the oven. Roast for 15-20 minutes or until caramelized and lightly charred. Set them aside until ready to use.
- While the sprouts are roasting, bring a large pot of water up to a boil. Liberally salt the water and add the couscous and a tablespoon of the oil. Cook until the pasta is tender, about 8-10 minutes. Drain the pasta and set it aside until ready to use.1½ cups uncooked pearl couscous
- While the pasta is cooking, pour the remaining olive oil into a large skillet and heat until shimmering. Add the garlic and sauté until lightly caramelized. Stir in the crushed red pepper flakes and sauté for a minute more. Add the olives and lemon juice and simmer until the olives are heated through.3 cloves garlic, 1 tsp crushed red pepper flakes, 1 lemon, 12 green olives
- Reduce the heat to low and add the couscous and sour cream to the skillet and stir to combine. Take the pasta off of the heat and add 2/3 of the Brussels sprouts and stir to integrate. Taste and season with salt accordingly. **1 cup sour cream
- Transfer the pasta to a platter and top with the remaining sprouts, the Grana Padano, and hazelnuts. Serve immediately.½ cup Grana Padano, ¼ cup hazelnuts
Notes
** How much salt you add to the finished dish will depend on the saltiness of your olives.