Roasted Brussels Sprout and Couscous Salad
Prep time
Cook time
Total time
Packed with dark leafy greens, crispy roasted brussels sprouts, fluffy couscous, creamy avocado and a super simple vinaigrette -- this salad is nutrient-dense, filling and delicious.
Serves: 4
For the Roasted Brussels Sprouts
  • 1 pound brussels sprouts
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper
For the Couscous
  • 1 cup dry couscous
  • ½ cup water
  • ¼ tsp salt
For the Salad
  • 1 head romaine lettuce, chopped
  • 1 avocado, peeled and sliced
  • ¼ cup tahini or hummus
  • Up to ¼ cup apple cider vinegar
  • ¼ tsp salt
  • ¼ tsp pepper
  1. BRUSSELS SPROUTS: Preheat your oven to 400 F. Lightly spray a baking sheet with nonstick spray, or line with foil. Prepare the brussels sprouts by trimming off a bit of the root end and peeling off any damaged leaves. Chop in half making sure to chop through the root, keeping two in-tact halves, and place on the baking sheet. Repeat with the remaining brussels sprouts. Drizzle with teh olive oil, sprinkle with salt and pepper, and roast in the oven for about 20 minutes, stirring halfway through -- until they're browned but not burnt.
  2. COUSCOUS: While the brussels sprouts are roasting, add your couscous, water and salt to a small saucepan. Cover and bring to a boil, then turn off the heat -- leaving the cover on for 5 minutes. Remove the lid and fluff with a fork.
  3. SALAD: Mix the tahini or hummus with the apple cider vinegar, salt and pepper. You can add more or less vinegar to make it the consistency you like best. Fill four bowls with the lettuce. Top each with ¼ of the avocado, couscous, and roasted brussels sprouts. Drizzle with the dressing and serve.
Recipe by Another Root at