Com­fort­ing Cau­li­flower Cous Cous with Roasted Brus­sels Sprouts

StarMetro Vancouver - - PLAY -

Eat­ing veg­gies is so much eas­ier with this grain im­poster. Pre­heat oven to 400.

In a bowl, toss sweet potato and Brus­sels sprouts with 2 tsp olive oil and 1/2 tsp salt. On a bak­ing sheet, spread veg­eta­bles and roast un­til deep golden brown and ten­der in­side, 20 to 25 min­utes.

Cut cau­li­flower in quar­ters and carve out core from each. Cut quar­ters into flo­rets. Trans­fer into food pro­ces­sor and pulse un­til cous­cous-sized gran­ules. Turn out into a bowl.

Heat large skil­let over medium heat, add 1 Tbsp oil. Add cau­li­flower cous­cous and sprin­kle with salt. Add cumin and stir. Cook un­til ten­der, 4 to 5 min­utes. Take off heat. Gather 2 cups of cous­cous.

In an­other pan over medium heat, add but­ter and four eggs. Cook a few min­utes and cover the pan, about 1 to 2 min­utes, to help whites set. Re­move eggs once whites are set and the yolks are cooked to your pref­er­ence.

Stir to­gether cous­cous, sweet potato mix and feta or di­vide veg­gies amongst four bowls and sprin­kle with feta.

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