Christmas Brussels Sprouts, Cranberry & Bulgur Salad

Ingredients

• 63 g Bulgur
• 240 ml Boiling water
• 300 g Brussels sprouts
• 55 g Dried cranberries
• 30 cup Mixed nuts
• 30 tbsp Extra-virgin olive oil
• 60 ml Fresh orange juice
• 15 tbsp Extra-virgin olive oil
• 30 tbsp Apple cider vinegar or red wine vinegar
• 1.5 tsp Sea salt
• 0.5 tsp Freshly ground black pepper
• 5 tbsp Dijon mustard
• 7 tbsp Maple syrup
• 1 tsp Lemon zest
• 2 tsp Chopped fresh parsley or dill

Instructions

1. Soak the couscous in boiling water until it softens and plumps up, then drain off any excess water and set aside; optionally toss with a little lemon zest.
2. Toss the halved Brussels sprouts with extra-virgin olive oil, sea salt, and black pepper, spread in a single layer on a baking sheet, and roast in a preheated oven until tender and lightly browned; alternatively, pan-sear over low heat until the edges are lightly charred and the sprouts are tender.
3. In a large bowl, combine the drained couscous, the roasted Brussels sprouts, dried cranberries, and chopped nuts.
4. Whisk or shake together orange juice, extra-virgin olive oil, vinegar, sea salt, black pepper, Dijon mustard, and maple syrup until emulsified.
5. Pour the dressing over the salad, toss gently to combine, and finish with chopped fresh parsley or dill.

Storage and Meal Prep Tips