I cannot believe I have been without brussels sprouts in my life until the very end of 2011. What was wrong with me for the past 26 years? (On second thought, don’t answer that.) Because every time I have them, I love them more than before. They may already be my new favorite vegetable.

This side dish counts as only the third time I have ever had brussels sprouts and am planning subsequent meals around it in the furture. Yes I am planning meals around a side dish, which should convince you to make this asap. Heck, maybe I’ll even eat is as an entree one day. It is such an easy recipe to throw together and has incredible flavor.

Looking for more brussels sprouts recipes? Try these other versions:

• Brussels Sprouts with Honey Vinaigrette
• Caramelized Brussels Sprouts with Bacon, Balsamic & Brown Sugar
• Creamy Skillet Brussels and Corn
• Grilled Brussels Sprouts with Pistachios, Cranberries & Parmesan
• Roasted Brussels Sprouts with Jalapeno Aioli

One year ago: Homemade Tagalongs

BRUSSELS SPROUTS WITH BACON, DRIED CHERRIES AND ISRAELI COUSCOUS

Serves 4 as a side dish

Ingredients:

16-18 brussels sprouts, very thinly sliced

4 slices bacon, preferably black pepper-rubbed (available at Whole Foods and butcher shops)

1/2 cup Israeli couscous

1/3 cup dried Bing cherries

1/4-1/2 tsp salt to taste

Directions:

1. Bring 3/4 cup water to a boil and add the couscous plus a pinch of sea salt. Reduce heat, cover and simmer for about 10 minutes or until no more water remains. Fluff with a fork and set aside.
2. Cook the bacon in a cast iron skillet until crispy. Remove bacon and roughly chop. Add thinly sliced brussels sprouts to the hot bacon grease on the stove and saute for about five minutes, until the sprouts turn bright green. Add back in the bacon bits along with the dried cherries and cooked couscous. Toss well and season with salt to taste.

Source: Adapted slightly from Eat, Live, Run.

Post updated 12/18/19, the picture above is the original.