30 minutes
Prep Time
45 minutes
Cook Time
Number of Servings

What to do:

1. In a medium saucepan, bring the water and 1 Tbsp. of oil to a boil. Stir in the couscous, cover tightly with a lid, and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and set aside to cool.

2. Rinse and trim brussels sprouts.  Cut in half lengthwise then slice crosswise into thin strips.

3. In a large bowl combine couscous, brussels sprouts, cranberries and nuts.

4. In a small bowl or jar with a lid, combine orange juice, oil, vinegar, salt and pepper.  Mix or shake well.  Pour dressing over salad and serve.

Brussels Sprouts & Couscous Salad

Low Sodium Vegetarian

This delicious dish combines fresh flavors for an amazing side or main salad!

Nutrition Facts

What you will need:

  • 1 cup dried couscous
  • 1 cup boiling water
  • 2 cups Brussels sprouts, sliced
  • 1/4 cup dried cranberries
  • 1/4 cup chopped nuts (any type)
  • 1/4 cup orange juice
  • 3 Tbsp. olive oil
  • 2 Tbsp. vinegar
  • Dash of salt and pepper to taste

Proud Partners of Healthy Options