Ingredients

The following ingredients have 4 Servings
  • For the Couscous
  • 1 and 1/4 cup vegetable broth or water (See Note)
  • 1 cup Moroccan couscous (See Note)
  • For the Balsamic Glaze
  • 1/2 cup balsamic vinegar plus 2 tbsp (divided, See Note)
  • For the Vegetables
  • 2 tablespoon olive oil (or 3 tbsp vegetable broth, See Note)
  • 1/4 cup pine nuts
  • 1 medium onion (finely diced)
  • 3 cups Brussels sprouts (stems removed and coarsely chopped)
  • 1 large apple (peeled, cored, and finely diced (any type of apple will work))
  • 2 teaspoon Italian seasoning
  • 15 ounce Cannellini beans (drained and rinsed)
  • Salt and pepper to taste

Instruction

  • For the Balsamic Glaze
  • If you’re not using ready-made glaze, pour the ½ cup of balsamic vinegar in a medium saucepan and bring the vinegar to a boil. As soon as it begins to boil, reduce the heat to simmer and stir constantly until the glaze reduces into a thick syrup. It should cling to the spoon. This will take approximately 10 minutes.
  • For the couscous.
  • Bring the 1 ¼ cup vegetable broth (or water) to a boil in a medium saucepan, then add the 1 cup of couscous, stir, cover, and remove the pan from the heat.
  • Let it stand while you sauté the vegetables.
  • Toast the pine nuts.
  • Heat a large skillet on medium-high heat and add the ¼ cup of pine nuts. Frequently shake the pan for approximately five to seven minutes, or until the pine nuts become fragrant and just begin to brown.
  • Remove the nuts from the pan
  • For the Vegetables
  • In the same pan that you used to toast the pine nuts, heat the oil or vegetable broth on medium-high heat.
  • When the oil is hot, add the onions and the Brussels sprouts and cook for approximately seven minutes, or until the onions become translucent. Stir frequently.
  • Add the apples and the 2 tsps of Italian seasoning and salt and pepper to taste and stir to combine. Cook for approximately five more minutes.
  • Evenly drizzle two tablespoons of the balsamic vinegar over the vegetables and fold in the cannellini beans. Cook for another five minutes.
  • Fluff the couscous with a fork and add it to a large bowl with the vegetables and toss with the balsamic glaze.
  • Sprinkle the pine nuts on top and enjoy!