BRUSSELS SPROUTS WITH TURKEY BACON AND COUSCOUS

 
 

Prep Time: 8 min // Cook Time: 12 min// Total: 20min // Serving: 2 1/2 cups

This Brussels sprouts with turkey bacon and couscous is a heart healthy dish. I used turkey bacon to enhance the flavor without additional salt. Because of that, this recipe only has 344 mg of sodium per cup. This makes it a heart healthy low sodium entrée for people who want to limit their salt intake (Note: sodium intake recommendation is less than 2300 milligram per day). If you are sensitive to gluten, replace the couscous with quinoa. You can also add additional vegetables you have on hand, a good way to use up your leftover vegetables in your refrigerator!

 

Ingredients:

  • 2 cups Brussels sprouts, cut into quarters

  • 5 slices turkey bacon strips, cut into 1/8 inch strips

  • 1 cup cooked couscous (~1/3 cup raw)

  • 1 tablespoon olive oil

  • 1 tablespoon garlic, chopped

  • 2 teaspoons Dijon mustard

  • 5 tablespoons water

Variations;

  • Add different vegetables that are in season

  • Add shredded meats such as chicken or pork

  • Plant based: substitute turkey bacon with plant-based bacons

  • Gluten-free: replace couscous with quinoa

Instructions:

  1. Cook couscous as per package instructions

  2. Wash and cut each Brussels sprouts into quarters

  3. Cut turkey bacon in strips

  4. Brown turkey bacon strips in a non-stick pan for 3 minutes or until the bacon strips are thoroughly cooked

  5. Add Brussels sprouts, 1 tablespoon olive oil, and garlic to the non-stick frying pan and sauté with the bacon for 3 minutes

  6. Add 3 tablespoons water and cover with lid and simmer for 3 minutes until Brussels sprouts start to soften. Stir twice during the simmering.

  7. Add couscous and Dijon mustard to the Brussels sprouts and turkey then mix well

  8. Add 2 tablespoons water, cover with lid and simmer for 2 minutes or until Brussels sprouts become soft

  9. Serve immediately as a warm meal or side dish