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

Preheat oven to 180°C. Cut Brussels sprouts in half. Peel and dice purple 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.

Place sweet potato, Brussels sprouts and onion on a lined baking tray (keeping onion separate). Drizzle sweet potato and Brussels 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, Brussels sprouts begin to brown and onions caramelise.

In a medium pot, heat a little butter or oil and add couscous, toast for 2-3 minutes before adding 1¹⁄₂ cup of water. Bring to the boil, then reduce heat and simmer for 10 minutes with the lid on, stirring occasionally. Couscous is cooked when all the liquid has been absorbed (see tip). Once cooked, fluff couscous with a fork and season with salt and pepper.

In a bowl or jar combine the honey balsamic mix, mustard, 3 Tbsp of olive oil, salt and pepper and whisk or shake to combine.

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

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

Preheat oven to 180°C. Cut Brussels sprouts in half. Peel and dice purple 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.

Place sweet potato, Brussels sprouts and onion on a lined baking tray (keeping onion separate). Drizzle sweet potato and Brussels 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, Brussels sprouts begin to brown and onions caramelise.

In a medium pot, heat a little butter or oil and add couscous, toast for 2-3 minutes before adding 1¹⁄₂ cup of water. Bring to the boil, then reduce heat and simmer for 10 minutes with the lid on, stirring occasionally. Couscous is cooked when all the liquid has been absorbed (see tip). Once cooked, fluff couscous with a fork and season with salt and pepper.

In a bowl or jar combine the honey balsamic mix, mustard, 4 Tbsp of olive oil, salt and pepper and whisk or shake to combine.

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

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

Preheat oven to 180°C. Cut Brussels sprouts in half. Peel and dice purple 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.

Place sweet potato, Brussels sprouts and onion on a lined baking tray (keeping onion separate). Drizzle sweet potato and Brussels 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, Brussels sprouts begin to brown and onions caramelise.

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

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

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

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

Preheat oven to 180°C. Cut Brussels sprouts in half. Peel and dice purple 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.

Place sweet potato, Brussels sprouts and onion on a lined baking tray (keeping onion separate). Drizzle sweet potato and Brussels 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, Brussels sprouts begin to brown and onions caramelise.

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

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

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

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

Preheat oven to 180°C. Cut Brussels sprouts in half. Peel and dice purple 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.

Place sweet potato, Brussels sprouts and onion on a lined baking tray (keeping onion separate). Drizzle sweet potato and Brussels 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, Brussels sprouts begin to brown and onions caramelise.

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

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

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

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

Preheat oven to 180°C. Cut Brussels sprouts in half. Peel and dice purple 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.

Place sweet potato, Brussels sprouts and onion on a lined baking tray (keeping onion separate). Drizzle sweet potato and Brussels 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, Brussels sprouts begin to brown and onions caramelise.

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

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

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

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