Farro Couscous with Brussels Sprouts and Cranberries - OLDWAYS - Cultural Food Traditions OLDWAYS –
Cook farro in boiling water until tender, about 40 minutes. Drain and set aside. Doubles in volume when cooked. Bring water to a boil and add the couscous, cook
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Ingredients
- 1/2 cup farro, dry
- 1 1/4 cup water
- 3/4 cup couscous
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
- 3/4 cup cranberries, dried
- 12 ounces fresh brussels sprouts
- 2 teaspoons fresh garlic cloves, minced
- 1 tablespoon extra-virgin olive oil
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