August 14, 2014

shaved brussels sprout salad with couscous, chia seeds, and honey lime dressing

 Besides being amazing this salad boast a nutritional rock star, chia seeds...

They don't have a taste but contain calcium, manganese, protein, fiber, phosphorus, and are a great source of healthy omega-3 fats. As an added benefit, chia seeds can be eaten whole or milled, while flax seeds have to be ground before consumption in order to access their health benefits for example.  PLUS, they can be added to anything, not just this salad.  I add them to my cereal, pastas, salads, peanut butter toast, etc.  You get the idea. :)

Servings 4-6 as a side dish, double to use as a main course
Total Time 20 minutes

  • 1/2 cup couscous, cooked according to package directions and cooled
  • 1 small red onion, thinly sliced
  • 1 lime, juiced
  • 1 1/2 teaspoons honey
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sea salt (or kosher)
  • freshly ground black pepper
  • 2 tablespoons olive oil
  • 12 brussels sprouts (use larger sprouts if possible)
  • 1 1/2 cups chopped green beans
  • 1/2 jalapeno, seeded and minced (this does not make the salad spicy but adds a hint of heat
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup crumbled mexican crumbling cheese
  • chia seeds


Boil water and cook the couscous according to package directions.  Cool in the refrigerator.

Trim all of the brussels sprouts, peeling off any bruised outer leaves and slicing off a good portion of the hard root end. Using a sharp knife slice the sprouts one at a time as thin as you can, starting at the head and working your way to the stem.  When you're done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw and add them to a large serving bowl along with the red onions and jalapeno.

Bring a water to a boil and then add the green beans.  Boil for 2 minutes and immediately submerge them into ice water to stop the cooking...

(or an easy way is to lay them in a colander with ice on top and cold water running over them).

Toss them into the brussels sprouts.

In a small bowl, whisk together the lime juice, honey, cumin, salt and pepper. Whisk in the olive oil until the dressing is emulsified. Set aside.

Stir in the cooled couscous, cilantro, and dressing. Toss until well blended.

Top with crumbling cheese and chia seeds.  Enjoy!!

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