I absolutely love Brussels sprouts. If I see them on a menu, I’m likely to order them. They’re a perfect fall ingredient and make a wonderful holiday side. I combined my love for this vegetable with one of my favorite salads to create a warm, comforting dish: Warm Couscous & Brussels Sprout Salad. The result is savory, bright, and a little indulgent thanks to crispy bacon and shaved parmesan.
This salad features Israeli (pearl) couscous, shredded Brussels sprouts sautéed with garlic in bacon fat, crisp bacon pieces, shaved parmesan, and a simple lemon–Dijon vinaigrette. It’s elegant enough for guests and quick enough for a weeknight—ready in about 30–40 minutes and serves four as a side.
Ingredients needed for Warm Brussels Sprout Salad
This recipe uses a few straightforward ingredients that combine for big flavor.
- Brussels sprouts: 4 cups shredded (thinly sliced) Brussels sprouts. Shredding helps them cook evenly and get a bit of golden color.
- Israeli (pearl) couscous: 1 cup dry. Its chewy texture is a great base for this warm salad.
- Bacon: 4–6 slices, cooked until crisp and crumbled; reserve a little bacon fat for sautéing the sprouts for extra flavor.
- Garlic: 3 cloves, minced.
- Parmesan: 1/4 cup shaved parmesan for finishing.
- Lemon dijon vinaigrette: 2 tbsp olive oil, juice of 1/2 lemon, 1 tsp Dijon mustard, 1 tsp pure maple syrup (or honey), plus salt and pepper to taste.
- Salt & pepper: To taste—used when cooking sprouts and in the vinaigrette.
How to make Brussels Sprout Salad
This is a simple, hands-on recipe that comes together quickly. Plan on about 30–40 minutes from start to finish.
- Cook the couscous according to package directions, drain if necessary, and set aside, keeping it warm.
- Trim and thinly slice the Brussels sprouts, then mince the garlic.
- Fry bacon in a large skillet over medium heat until crisp. Transfer bacon to a paper towel-lined plate, then crumble. Leave about 1–2 tablespoons of the rendered fat in the skillet for sautéing the sprouts (or use a bit of olive oil if preferred).
- Add the minced garlic to the skillet and cook briefly until fragrant, then add the shredded Brussels sprouts. Season with salt and pepper and sauté, stirring occasionally, for 5–10 minutes until the sprouts are tender and slightly browned.
- While the sprouts cook, whisk together the vinaigrette: olive oil, lemon juice, Dijon mustard, maple syrup (or honey), and a pinch of salt and pepper.
- In a large bowl, combine the cooked couscous, sautéed Brussels sprouts, crumbled bacon, and shaved parmesan. Pour the vinaigrette over the salad and toss gently until evenly coated.
- Serve warm and enjoy.
Tips for best results
Follow these simple tips to get the best texture and flavor from this salad.
- Use the bacon fat: Cooking the sprouts in a bit of reserved bacon fat adds depth and savory richness. If you prefer to skip pork, use a high-quality olive oil and add a pinch of smoked paprika for smokiness.
- Slice the sprouts thin: Thinly shredded Brussels sprouts cook more quickly, develop a pleasant bite, and crisp slightly at the edges.
- Serve warm: The salad is most appealing served warm, when the couscous is tender, the cheese is slightly soft, and the vinaigrette melds everything together.
- Customize add-ins: Consider adding dried cranberries, toasted nuts (like almonds or walnuts), or a handful of fresh herbs (parsley or chives) to introduce contrast and extra texture.
How to store this recipe
Store leftovers in an airtight container in the refrigerator. The salad will keep well for about 4–7 days. Reheat gently on the stovetop or enjoy chilled—the texture will be slightly different when cold but still tasty. If storing for more than a day, you may want to keep the vinaigrette separate and toss just before serving to preserve texture.
More recipe ideas
- Pumpkin snickerdoodles or other seasonal cookies for dessert
- Chocolate chip baked oatmeal or baked goods for brunch
- Vegan creamy tomato pasta for a plant-forward main
- Brown butter chocolate chunk cookies or other indulgent treats
- Sheet-pan dinners like chicken and apple sausage for simple weeknight meals
Connect with me
If you make this Warm Couscous & Brussels Sprout Salad or any other recipe inspired by it, I’d love to see your photos. Tag @wellnessbykay on Instagram so I can see your recreations and share them.
