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