serves 2 as a main course; 4 as a side DISH
1 pound Brussels sprouts
4 tablespoons olive oil, divided
1⁄4 teaspoon salt
Several grinds of fresh black pepper
1 tablespoon balsamic vinegar
1 shallot, minced
11⁄3 cups Israeli couscous
1⁄3 cup dry white wine
11⁄2 cups vegetable or chicken broth, warm
1⁄2 teaspoon lemon zest
Preheat the oven to 400 F. Cut the Brussels sprouts into quarters and toss with 2 table- spoons of the olive oil, salt and pepper. Spread evenly on a baking sheet lined with foil and roast until browned, about 20 minutes. Shake once while roasting.
Meanwhile, make the couscous. In a medium saucepan, saute the shallot in the remaining olive oil over medium heat until soft, about 5 minutes. Add the dry couscous and toast for 1 to 2 minutes. Add the wine and simmer until absorbed. Lower the heat and add the warm broth a little bit at a time, stirring in between each addition until absorbed. Continue until you’ve used all the broth and the couscous is soft.
When the sprouts are finished, toss in the balsamic vinegar and then gently fold them into the couscous. If desired, serve topped with a poached egg.