Farro Couscous with Brussels Sprouts and Cranberries
Farro adds texture to this couscous salad with brussels and cranberries
Course Side Dish
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 6(click to scale)
Calories 240kcal
Ingredients
1/2cupfarrodry
1-1/4cupwater
3/4cupcouscous
1/8tspkosher salt
1/8tspground black pepper
1/4tspground cumin
3/4cupcranberriesdried
12ozfresh Brussels sprouts
2tspfresh garlic minced
1Tbspolive oil
Instructions
Cook farro in boiling water until tender, about 40 minutes.
Drain and set aside. Doubles in volume when cooked.
Bring water to a boil and add the couscous, cooked farro, salt, black pepper, cumin and dried cranberries.
Cover and steam off heat for 20 minutes. Fluff with fork.
Cut brussels sprouts in half and remove core. Flake leaves apart. Heat oil in hot skillet and sauté brussels sprouts for about 5 minutes. Add garlic and sauté for 2 more minutes.
Add brussels sprouts to cooked couscous and mix well.