Sunchoke and Brussels Sprout Salad | Experience Life
Sunchokes, Brussels sprouts, and couscous are tossed together in this salad and then drizzled with a fresh mint dressing and a sprinkle of feta.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at experiencelife.lifetime.life.
Cooking tools:
- Mandoline
- Blender
- Food processor
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- 1 cup water
- ½ cup plus 1 tsp. extra-virgin olive oil
- 1 cup pearl couscous, dry
- 3 large (or 6 small) sunchokes, peeled
- 12 to 20 Brussels sprouts
- 1 cup mint leaves, loosely packed
- 2 cloves garlic, roughly chopped
- 2 tsp. Dijon mustard
- 1 tbs. honey
- 1 lemon
- ¼ cup crumbled feta
- Sea salt, to taste
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