Comforting Cauliflower Cous Cous with Roasted Brussels Sprouts
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.