Kaleidoscope Couscous & Mustard Brussels
I had this particular plate in April of 2008, wrote down the recipe, snapped a photo of it, and promptly forgot about it. I discovered the evidence today when I was cleaning out some computer files. It’s tremendously easy to make, and I hope you enjoy it!
Kaliedoscope Couscous
- 1 medium onion, cut to small dice (1/4″)
- 4-6 cloves garlic, sliced thinly
- 1/2-1 carrot, cut to brunoise (1/8″)
- 1/2 red bell pepper, cut to small dice
- 1/2 cup broccoli, cut finely
- 1 cup vegetable stock
- 1 cup couscous
- Salt and pepper, to taste
add oil to a hot pan and sprinkle pepper directly into the oil. Add onion with a pinch of salt, cook over medium-high heat, stirring frequently, until onion has softened and started to brown at the edges. Add garlic, carrots, and red pepper with another small pinch of salt. Continue to stir frequently so nothing burns. When pepper has softened, add the broccoli. Cook for about 2 more minutes, or until broccoli has developed very bright green color; then add stock. When stock comes to a boil, stir in couscous. Remove from heat, cover, and let sit 5 minutes. Taste and adjust seasonings; serve immediately.
Mustard Brussels
- 12 ounces Brussels sprouts, by weight, cut to shreds
- 2 ounces white wine
- 3 tablespoons whole grain mustard
- 3/4 cup water
- salt and pepper to taste
Add oil to hot pan. Sprinkle pepper directly into oil. Add Brussels with a pinch of salt. Stir frequently over high heat. The leaves should develop a slight golden brown, caramelized hue within 3-4 minutes of cooking. Keep stirring for about a minute longer, then deglaze with white wine.
Once wine has reduced by about half, stir in the mustard. When the pan is mostly dry, add the water, stir to combine, and let simmer until sauce has thickened (about 3-5 minutes). Serve immediately.