Vegan Couscous and Brussels Recipe

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Vegan Couscous and Brussels Recipe
3 Servings, 1 cup per serving | 7 Weight Watchers PointsPlus per serving

Ingredients:

  • 1  cup couscous
  • 1-1/4 cup water
  • 1 tablespoon
  • 1 tablespoon extra virgin olive oil
  • 2 cups brussel sprouts leaves
  • zest and juice from 1 lemon
  • salt and pepper to taste

Instructions:

  1. Bring water to a boil, add couscous. Cover and simmer for 8-10 minutes, stirring occasionally. Set aside.
  2. Heat the EVOO in a medium skillet over high heat.
  3. Cook brussels sprouts leaves until lightly browned, about 2-3 minutes.
  4. Remove brussels sprouts leaves from heat and stir in lemon zest and juice.
  5. Combine the brussels spouts leaves with the cooked couscous.
  6. Season with salt and pepper to taste.
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