Creamy Spicy Brussels Sprouts

1 onion, halved, quartered, thick sliced

1 lb brussels sprouts, quartered

1 yellow sweet pepper, cut into 1/2” squares

2 serrano peppers, halved, seeded, thin sliced

3 Tb oil

3/4 tsp cardamom

salt / pepper

1/3 cup couscous

1/3 cup water

1 Tbsp oil

salt

2 Tbsp soy sauce

1 Tbsp rice vinegar

juice of one lemon

1/2 cup greek yogurt

1 Tbsp tahini

In a large frypan start onion slow-cooking in oil. After five minutes, add brussels sprouts, peppers, cardamom, salt, & pepper. Still at the low heat, cook, stirring often, for about another 10 minutes until brussels are some crunchy but not too crunchy.

Boil water with oil & salt. Off heat. Stir in couscous. Cover & let sit 5 minutes. Fluff with fork.

Mix soy sauce, vinegar, lemon juice, yogurt, & tahini.

When vegetables are done, stir in couscous. Off heat. Stir in tahini mixture.

Serves 4.