Israeli Couscous with Brussels Sprouts and Chick Peas

My husband loves Brussels sprouts. Problem is, he always eats them the same way: cut in half and roasted. Boring! So when I saw a recipes for Israeli (pearled) couscous with brussels sprouts and chick peas, I decided to try it. I would see if Zeke would actually eat couscous, and have a more original way to eat his favorite veggie.

I loved this dish! It was easy to make, healthful, and just delicious. I made it with a stew and it was even better with the sauce over it. But it’s great just plain or in a salad. Of course, the recipe called for bacon and parmesan cheese, and I didn’t use either. I thought about making duck prosciutto again just to add that dried meat flavor to the dish, but opted against it. Instead, I cooked the couscous in stock. That added a ton of flavor. Sure, it wasn’t vegetarian, but I ate it with a meat meal, so it didn’t matter. You can easily use veggie broth or water. It’s still delicious.

Oh, and this dish really reminded me of keskesoon, just a healthier version, which is another reason I really had to make it.

Israeli Couscous with Brussels Sprouts and Chick Peas, adapted from Tyler Florence:

Serves 2 adults or 4 children


  • 1 package Israeli (pearled) couscous (4.7 ounces)
  • 1/2 pound Brussels Sprouts, cut into thin wedges
  • 1 tablespoon olive oil
  • 1/2 cup canned chickpeas, rinsed and drained
  • 1 3/4 cups beef, chicken, or vegetable stock or water


1. In a medium saucepan, bring the stock or water to a boil.

2. Add the couscous, stir, and reduce the heat to low. Cook uncovered until all the liquid is absorbed, about 5 minutes. Set aside.

3. In a large skillet, add a tablespoon of olive oil and place over merium heat.

4. Add the Brussels sprouts and cook until soft, 7-10 minutes.

5. Fold in the chickpeas and couscous, stir to combine.

6. Serve!