Rating
0
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Active time
30 minutes
Total time
45
Yield
6
Serving Size
3/4 cup
Nutritioni
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

Instructions
  1. Cook farro in boiling water until tender, about 40 minutes.
  2. Drain and set aside. Doubles in volume when cooked.
  3. Bring water to a boil and add the couscous, cooked farro, salt, black pepper, cumin and dried cranberries.
  4. Cover and steam off heat for 20 minutes. Fluff with fork.
  5. 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.
  6. Add brussels sprouts to cooked couscous and mix well.
 

Recipe and photo courtesy of Compass Group

Nutrition

Calories: 240
Total fat: 3g
Saturated fat: 0g
Sodium: 65mg
Carbohydrate: 48g
Fiber: 5g
Total Sugar: 16g
Added Sugar: 0g
Protein: 7g

Yield: 6

Serving Size: 3/4 cup

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