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Cous Cous with Ginger Roasted Brussels Sprouts

1 lb. Brussels sprouts, halved
2 Tbsp. olive oil
1 tsp. The Spice Hunter Organic Ginger
Salt and The Spice Hunter Black Pepper to taste
2 Tbsp. lemon juice
1 cup cous cous
4 eggs
Mixed lettuce such as radicchio or butter lettuce
Olive oil for drizzlingPreheat the oven to 400°F. In a bowl, toss the Brussels sprouts with the olive oil, ginger, salt, and pepper. Transfer to a baking sheet and roast for 35-40 minutes, tossing occasionally. Toss with lemon juice. In a medium saucepan, bring 1½ cups of water to a boil. Stir in the cous cous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork. While the cous cous is cooking, poach the eggs in simmering water. To serve, top the cous cous with the Brussels sprouts, egg, radicchio, and a drizzle of olive oil.