- \n
- 2 Medium Sized Yams<\/li>\n
- 1 Large Bag of Israeli Cous Cous (12 oz), or two (6 oz) Small Boxes – Or substitute out for a gluten-free grain like rice<\/li>\n
- 2 cups of Raw Brussel Sprouts<\/li>\n
- Spices: Salt, Black Pepper, Garlic Powder, Cumin & Coriander<\/li>\n
- Olive Oil<\/li>\n<\/ul>\n
Serves about 10-12 adults.<\/p>\n
How to Prepare<\/strong><\/h3>\n
Peel yams and dice into small chunks. Put in baking dish with 2 tablespoons of olive oil and 1\/4 cup of water. Sprinkle 1\/4 tsp of both coriander and cumin on yams. \u00a0Cover with foil and bake at 375 degrees for 35 minutes.<\/p>\n
![\"\"](\"https:\/\/www.boredmom.com\/wp-content\/uploads\/2017\/05\/yam.jpg\")
<\/p>\nDuring this time, you can boil water for the Israeli Couscous (only takes 10-15 minutes from start to finish to cook al dente) or you can go pick up you kid quickly from school. \ud83d\ude09<\/p>\n
After couscous is cooked, drain and drizzle a little olive oil on it so it doesn’t stick. Put in a big pretty serving dish with high sides.<\/p>\n
Wash brussel sprouts and cut off ends, slice the rest up into thin cuts.<\/p>\n
![\"\"](\"https:\/\/www.boredmom.com\/wp-content\/uploads\/2017\/06\/yam5.jpg\")
<\/p>\nIn a saute’ pan, add about 1\/4 cup of water. Add cut brussels and cook until all the water has evaporated. Add salt and a very generous portion of black pepper and 1-2 tablespoons of olive oil. Pan fry until some of the edges brown.<\/p>\n
Turn off heat and turn into couscous. The final step, gently mix in the roasted potatoes – as they will be soft you don’t want to overmix or make them mushy.<\/p>\n
![\"\"](\"https:\/\/www.boredmom.com\/wp-content\/uploads\/2017\/06\/yam4.jpg\")
<\/p>\nThis dish is great served warm – not hot. Feta cheese and pumpkin seeds are a nice topping to sprinkle on top before mixing!<\/p>\n
![\"\"](\"https:\/\/www.boredmom.com\/wp-content\/uploads\/2017\/06\/yam3.jpg\")
<\/p>\nEverything travels so well, and this dish had a lot of compliments. So easy!<\/p>\n
PIN IT<\/p>\n