Easy for Entertaining
Brussels Sprouts in Arrabbiata Sauce over Israeli Couscous
Crostini with Tapenade
Ingredients
- 1 (8-oz) pkg Israeli (pearl) couscous
- 1½ lb Brussels sprouts, trimmed and halved
- 2 Tbsp olive oil
- 1 (24-oz) jar marinara sauce
- 1 tsp crushed red pepper
- ½ tsp ground cinnamon
Instructions
- Cook couscous according to package directions.
- Meanwhile, sauté Brussels sprouts in hot oil in a large skillet over medium-high heat 8 minutes or until crisp-tender.
- Stir in marinara sauce, red pepper, and cinnamon; simmer 8 minutes, stirring occasionally. Serve Brussels sprouts mixture over couscous.
Side Dish Ingredients
- 1 (13-oz) French bread baguette, sliced
- 2 cups pitted kalamata olives
- 2 cloves garlic
- ½ tsp Italian seasoning
- 2 Tbsp olive oil
Side Dish Instructions
- Preheat broiler. Place bread on a rimmed baking sheet. Broil 1 to 2 minutes or until toasted.
- Pulse olives, garlic, Italian seasoning, and oil in a food processor until finely chopped; spoon onto bread.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
