- Cook farro in boiling water until tender, about 40 minutes.
- Drain and set aside. Doubles in volume when cooked.
- Bring water to a boil and add the couscous, cooked farro, salt, black pepper, cumin and dried cranberries.
- Cover and steam off heat for 20 minutes. Fluff with fork.
- Cut brussels sprouts in half and remove core. Flake leaves apart. Heat olive oil in hot skillet and sauté brussels sprouts for about 5 minutes. Add garlic and sauté for 2 more minutes.
- Add brussels sprouts to cooked couscous and mix well.
Banner Image:
Farro-CousCous-with-Brussel-Sprouts.jpg
Ingredients:
½ cup farro, dry
1 ¼ cup water
¾ cup couscous
⅛ teaspoon kosher salt
⅛ teaspoon ground black pepper
¼ teaspoon ground cumin
¾ cup cranberries, dried
12 ounces fresh brussels sprouts
2 teaspoons fresh garlic cloves, minced
1 tablespoon extra-virgin olive oil
Nutrition:
Calories: 240, Total fat: 3g, Saturated fat: 0g, Sodium: 65mg, Carbohydrate: 48g, Fiber: 5g, Total Sugar: 16g, Added Sugar: 0g, Protein: 7g
Description:
Farro and Brussels add texture to this couscous salad while the addition of cranberries add a sweet, tangy flavor. This recipe is great served as a warm side dish or as a cold salad.
