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.
