Browned Butter Couscous Salad
I love brussels sprouts. I love sweet potatoes. I love pasta. Why don’t these things go together? Wait–they do!
I kind of made this up and well. It turned out great, and it’s been a big hit among clients and at parties. Every bite really does taste like fall. Not only that, but it’s pretty beautiful to look at!
I plan to make this for Thanksgiving and knock out the sweet potato dish and brussels sprout dish all in one. You’re gonna love it. It’s fantastic.
Wait–did I mention the sauce is made of butter? Browned, nutty, toasty butter? I just sold you…didn’t I? Well, if I didn’t–add some crumbled bacon…SOLD!
Enjoy!
Browned Butter Couscous Salad
Ingredients
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 2 cups halved brussels sprouts
- 1/2 red onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 6 tablespoons salted butter
- 1 cup couscous
- 1 tablespoon kosher salt
- 2 cups chicken stock
- 1/2 cup pecans
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
Instructions
- Preheat oven to 400 degrees.
- Place the sweet potato, Brussels sprouts, garlic, and red onion on a large baking sheet. Drizzle with olive oil and toss. Season with salt and black pepper, to taste. Roast in the oven for 25-30 minutes, stirring occasionally. Remove from the oven and set aside.
- Bring 2 cups of chicken stock to a boil. Once boiling, add 1 Tbsp Kosher salt. Add couscous and stir. Cover the pot with a lid and remove from heat. Allow couscous to sit for 4-5 minutes. Remove lid and fluff with a fork.
- Meanwhile, brown the butter. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown. Pour into a bowl to stop the cooking and set aside.
- Pour brown butter over the pasta and add the roasted vegetables. Stir in the pecans, dried cranberries, and feta cheese. Season with salt and black pepper, to taste. Serve.
Notes
*Optional—add ½ cup crumbled bacon
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