Mediterranean Couscous Salad and Roasted Brussels Sprouts and Grapes

Mediterranean Couscous Salad

Ingredients

1/2 c. whole wheat couscous
1/2 c. boiling water
1 c. diced plum tomatoes, peeled & seeded
1/2 c. diced cucumber, seeded
1/4 c. finely chopped red onion
1 tbsp. fresh mint, chopped
1 tbsp. fresh oregano, chopped
2 tbsp. red wine vinegar
4 tsp. extra virgin olive oil
1/4 tsp. salt
1/4 tsp. freshly gound pepper
1/2 c. feta cheese, crumbled

Directions

Combine couscous and water in large mixing bowl and let sit until water is absorbed. Combine in separate bowl vinegar, s&p and oil to make the dressing. When couscous is cool, fluff with a fork and add remaining ingredients and dressing. Toss to combine. Serve at room temperature or cover and refrigerate for up to 24 hrs. (It is better fresh though)

Makes 4 side dish servings

Serves 8| Hands-On Time: 10m | Total Time: 35m

Roasted Brussels Sprouts and Grapes

Ingredients

1 1/2 pounds Brussels sprouts, trimmed and halved

1 pound red seedless grapes

3 tablespoons olive oil

2 cloves garlic, sliced

1 tablespoon fresh thyme leaves

kosher salt and black pepper

Directions

Heat oven to 375° F. On a large rimmed baking sheet, toss the Brussels sprouts and grapes with the oil, garlic, thyme, ½ teaspoon salt, and ¼ teaspoon pepper.  Turn the Brussels sprouts cut-side down and roast until golden brown and tender, 20 to 25 minutes.