This week’s #InstaWeanTeam challenge is Brussels Sprouts.
This warm salad is one of my new faves because it’s light, but also filling. It’s safe for vegetarians and vegans, but can also be had with a side of meat or with scrambled eggs mixed in. I tried a few variations with the batch I made and was pleased!
Also, I must mention that our older son (3 years old) asked for raisins in his dish and I tried it. It was pretty good!
(makes serving for 2)
3 Brussels sprouts
1 garlic clove
1/4 red bell pepper
Drop of Extra Virgin Olive Oil (EVOO)
1 cup couscous
1 1/2 cup water
Directions for couscous:
(I made 1 cup worth of couscous, but I used a bit less for this dish to get my desired ratio of veggies/couscous)
Bring water to boil
Turn off stove
Remove pot from heat
Stir and cover for 5 minutes
Fluff with a fork
Directions for Veggies:
Chop the brussels sprouts, mushrooms, garlic clove and bell pepper
Preheat stove to just above medium setting
(It’s a stir fry, but I don’t normally use the highest setting)
Add a little EVOO to frying pan
Once it’s hot, add all other ingredients
Stir constantly until cooked
Add desired amount of couscous and mix once more
**I added a little Thai spice and lemon pepper. But I have had it on its own.
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