Prepare to revolutionize your side dish game with a mouthwatering recipe that transforms humble Brussels sprouts into a culinary masterpiece. This isn't just another vegetable dish – it's a flavor explosion that combines the crispy decadence of bacon, the sweet tang of dried cherries, and perfectly caramelized Brussels sprouts, all nestled on a bed of nutty Israeli couscous. Whether you're a veggie skeptic or a hardcore foodie, this recipe will have you coming back for seconds (and thirds)!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb Brussels sprouts, halved
- 4 slices bacon, chopped
- 1 cup Israeli couscous
- 1/2 cup dried cherries
- 2 cups chicken broth
- Salt and pepper to taste
Instructions
- Prepare ingredients by washing Brussels sprouts thoroughly and trimming off stem ends. Cut each sprout in half lengthwise to ensure even cooking and maximum caramelization.
- In a large skillet, cook chopped bacon over medium heat until crisp and golden brown, approximately 5-6 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, reserving bacon fat in the skillet.
- Using the same skillet with bacon fat, add halved Brussels sprouts cut-side down. Cook without stirring for 6-7 minutes until they develop a deep golden-brown caramelized surface.
- In a separate saucepan, toast Israeli couscous over medium heat for 2-3 minutes until lightly golden, stirring constantly to prevent burning.
- Pour chicken broth into the couscous pan, bring to a boil, then reduce heat and simmer covered for 8-10 minutes until liquid is absorbed and couscous is tender.
- Add dried cherries to the couscous during the last 2 minutes of cooking to plump them slightly and integrate their flavor.
- Combine caramelized Brussels sprouts, cooked couscous, crispy bacon, and dried cherries in a large serving bowl. Gently toss to mix ingredients.
- Season with salt and freshly ground black pepper to taste. Serve warm as a hearty side dish.
Tips
- The secret to perfectly caramelized Brussels sprouts is patience. Cook them cut-side down without stirring to achieve that gorgeous golden-brown crust.
- Use a cast-iron skillet if possible – it provides the best heat distribution for even caramelization.
- Don't skip toasting the Israeli couscous. This extra step brings out a nutty, rich flavor that elevates the entire dish.
- For maximum flavor, use high-quality bacon and save the rendered fat for cooking the Brussels sprouts.
- Make sure to chop the Brussels sprouts evenly to ensure uniform cooking.
- The dried cherries add a surprising sweet-tart element, so don't be tempted to omit them.
- This dish is best served immediately while the Brussels sprouts are still crisp and the bacon is crunchy.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 12g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
