Baby Brussels Sprouts and Couscous

Toss brussels sprouts with olive oil, salt, pepper, and sugar to taste; roast at 425° F until lightly golden.

  • 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
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.