Brussels Sprout and Sweet Potato Israeli Couscous Salad

Brussels Sprout and Sweet Potato Israeli Couscous Salad

Brussels Sprout and Sweet Potato Israeli Couscous Salad

With December in full swing, we’ve reached that time of the year where my schedule is packed to the brim. Between work, holiday get-togethers and trying to figure out gifts for all my family members, I am running around like a mad woman. Which means that simple, easy meals like this Brussels Sprout and Sweet Potato Israeli Couscous Salad are about all I can manage to get on the table come dinnertime.

And what’s even better? This dish can serve double duty. A healthy, interesting meal for your family or a great make-ahead dish for a gathering. Heck, you could even double the recipe and kill two birds with one stone. I’m all about anything that can save me time during the holidays.

Brussels Sprout and Sweet Potato Israeli Couscous Salad

Israeli (or pearl) couscous, which has a slightly nutty flavor and chewy texture, makes up the base for this salad. It comes in several different variations – like whole wheat, regular or even tri-colored – and any will work well here. One tip for cooking the couscous – keep on eye on it while it is simmering and give it a stir every now and then to prevent the mixture from foaming up and spilling onto your stove!

Roasted Brussels sprouts and sweet potato are added to the dish, along with some sweet dried cranberries, savory green onions and crunchy sliced almonds. You can play with the amount of add-ins to your taste – try adding additional cranberries for more sweetness or even using a different type of nut.

The whole dish is tied together with a simple maple syrup and apple cider vinaigrette. Be sure to pour the dressing onto the salad while it’s still warm, as this helps the mixture really absorb all that flavor.

Print this recipe
Brussels Sprout and Sweet Potato Israeli Couscous Salad

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes


4 to 6 servings


For the salad:

  • 1 pound Brussels sprouts, trimmed and halved (quartered if large)
  • 1 medium sweet potato, peeled and cut into 1/2 inch chunks
  • 2 1/2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups water
  • 1 1/2 cups Israeli (pearl) couscous
  • 1/2 cup thinly sliced green onions
  • 2/3 cup dried cranberries
  • 1/3 cup sliced raw almonds

For the dressing:

  • 3 tablespoons olive oil
  • 1 1/2 tablespoons pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic, minced
  • Salt and pepper, to taste


For the salad:

  1. Preheat the oven to 425ºF.
  2. Place the Brussels sprouts and sweet potato on a rimmed baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss to combine and spread in an even layer. Bake for about 20 to 22 minutes, stirring once halfway through, until the veggies are tender and starting to brown. Set aside.
  3. Meanwhile, bring the water to a boil in a medium saucepan. Add in the couscous, then let the mixture come back to a boil. Cover, reduce the heat and simmer for about 10 minutes, or until the couscous has absorbed the water. Remove from the heat and add to a large bowl.
  4. To the large bowl, add the roasted veggies, the green onions, cranberries and almonds. Toss to combine.

For the dressing:

  1. In a small bowl, whisk together the olive oil, maple syrup, vinegar, garlic, salt and pepper.
  2. Pour into the bowl with the couscous and toss to combine. Season with salt and pepper to taste if needed.


I love the ingredients in this hearty, winter salad. I’m always glad to come across recipes with Brussels sprouts—I discovered their deliciousness several years ago, and now, I can’t get enough of them!

Thank you!! I’m with you – I wouldn’t even try brussels sprouts for the longest time and now they are one of my absolute favorites!

This looks so immense – thank you!! I’ve got half a pack of pearl cous cous languishing in the back of a cupboard that I didn’t know what to do with, but this recipe looks perfect. It even has sprouts AND sweet potatoes in! Two favourite foods in my household ^_^

I just made this tonight, it was super delicious! Perfect flavor profile of savory and sweet, and great textures. I made a double batch which was enough for a big dinner for 2, and packed 6 lunches for the week! I’m looking forward to trying more of your recipes 🙂 Thanks for sharing!

This was incredible. I just made it, but doubled everything EXCEPT the couscous and cranberries (I wanted more veggies so we could have left overs for a few days of lunch, but not more carbs or sweetness). My husband had three helpings, so much for left overs… HAHAHA!

Hey Jenny – both are great! I usually eat a serving warm whenever I make it and then enjoy the rest cold or at room temp for lunches.

I found this recipe months ago but only tried it for the first time last night. It’s great. We reduced the olive oil for the oven roast to 2 tbsp and cut the dressing by 1/3 to reduce the calories a bit. Still amazing. Just finished the leftovers for lunch. We will be making this plenty! Thanks 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *