sauteed brussels sprouts with couscous in bowl

There’s no need to get fancy on Meatless Monday (unless you want to, of course). Sometimes, all it takes are a few meat-free ingredients to toss together a tasty meal.

I happened upon the winning combination that is sauteed brussels sprouts and couscous one night when there wasn’t much else in the fridge or pantry for dinner (isn’t that how it always happens?). Little did I know that I’d end up loving this dish so much I’d make it, no joke, about once a week. It’s super simple to make, takes no time at all to toss together and renders just enough of that umami flavor that’s often lacking in other meat-free dishes.

The sauteed spinach is optional, but I like adding it for extra flavor, texture and to get more greens in my diet. Also, I use a packaged couscous mix for this recipe, but you can use regular couscous, too, dressed up with your favorite flavors — mushrooms, herbs, garlic, Parmesan, etc.

Happy Monday!

Sauteed Brussels Sprouts & Couscous
A Girl Versus Dough original

Yields: about 4 servings

1 5.5-ounce package couscous mix (I like using Near East — the Parmesan flavor is my favorite!)
3 tablespoons olive oil
1 pound brussels sprouts, ends removed and chopped in half
salt and pepper
1 large bunch spinach, stems removed
1 teaspoon lemon juice
red pepper flakes (optional)

Prepare couscous mix according to package instructions. Heat a large skillet over medium heat. Add 2 tablespoons olive oil to skillet. Add brussels sprouts and salt and pepper to taste; toss to coat. Cover and cook, stirring occasionally until brussels sprouts are soft and golden brown on the edges, about 15 minutes. Meanwhile, heat a medium skillet over medium heat. Add remaining tablespoon olive oil to skillet. Add spinach and cook until wilted; remove from heat. Toss with lemon juice, red pepper flakes if desired and salt and pepper to taste.
To serve: Spoon about 3/4 cup couscous onto plate. Top with spinach and brussels sprouts. Serve warm.