Pearl Cous Cous & Winter Vegetable Salad Brussel Sprouts & Goats Cheese

Prepare Ingredients:

Preheat oven to 180°C. Cut Brussel sprouts in half. Peel and dice sweet potato. Peel onion and cut into wedges. Pick parsley and mint leaves and roughly chop (discard stems). Toast almonds in a dry fry pan over low heat for 1 minute or until just golden.

Roast Veggies:

Place sweet potato, Brussel sprouts and onion on a lined baking tray (keeping onion separate). Drizzle sweet potato and Brussel sprouts with olive oil and season. Add a drizzle of pomegranate molasses over the onion wedges and coat. Roast for 20 minutes or until sweet potato is tender, brussel sprouts begin to brown and onions caramelise.

Cook Couscous:

In a medium pot, heat a little butter or oil and add cous cous, toast for 2-3 minutes before adding ³⁄₄ cup of water. Bring to the boil, then simmer for 10 minutes with the lid on, stirring occasionally. Cous cous is cooked when all the liquid has been absorbed (see tip). Once cooked, fluff cous cous with a fork and season with salt and pepper.

Make Dressing:

In a bowl or jar combine the honey/vinegar, mustard, 2 Tbsp of olive oil, salt and pepper and whisk or shake to combine.

Toss Salad:

Combine the veggies, cous cous, parsley and mint with the dressing. Taste and adjust seasoning if necessary.

You Plate It:

Divide salad between bowls and garnish with flaked almonds and crumbled goats cheese. Enjoy!