Toss brussels sprouts with olive oil, salt, pepper, and sugar to taste; roast at 425° F until lightly golden.
Place couscous in a casserole dish (9" x13"), combine the stock, olive oil, Harissa paste, lemon zest, and salt and bring to a boil. Pour over the couscous and cover with plastic for 10 minutes. Uncover and fluff with a fork, then add the almonds and parsley.
- 2 cups couscous
- 2 cups chicken stock
- 1/4 cup extra virgin olive oil
- 2 tablespoons Harissa Paste
- 2 teaspoons lemon zest
- Salt to taste
- 1/4 cup toasted sliced almonds
- 2 tablespoons chopped parsley
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Vegetables and Sides