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Lemony Pearl Couscous with Shaved Brussels Sprouts

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.
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Prep Time 20 minutes
Cook Time 17 minutes
Servings: 4
Course: Main Course
Ingredients Equipment Method Notes

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

Equipment

  • 1 Large skillet
  • 1 Large baking sheet
  • 1 mandoline

Method
 

  1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set it aside.
  2. 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
  3. 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.
  4. 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
  5. 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
  6. 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
  7. 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.