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Brussels sprouts slaw with baharat hazelnut dressing

Crunchy Brussels slaw with bright citrus and sweet heat.
Couscous soaks up a creamy baharat-hazelnut dressing, silky and bold.
Top every forkful with jewel-bright clementine and spring onion.

side dish ⏱ 30 min 410 kcal / portion 67.0 g carbs / portion (estimated) vegan glutenmustardtree nuts 🔗 Original source

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Brussels sprouts slaw with baharat hazelnut dressing
v3 · rb0e705f985 20260727Z1751 70 g couscous 2½ tbsp maple syrup 4 pieces clementine 100 g hazelnut 20 g basil 🍳 ⏱ 10 min cover couscous with boiling water and set aside 🔪 crush garlic and mix vinegar, mustard, maple syrup, oil, and salt add brussels sprouts and spring onions to the dressing and massage firmly ⏳ ⏱ 30 min set aside sprouts to soften 🔪 cut clementines into segments and squeeze membranes to collect juice 🍳 ⏱ 7 min cook hazelnuts until golden then cool 🌀 whisk baharat, remaining maple syrup, barberries, and clementine juice into hazelnuts 🌀 stir basil, clementine segments, and couscous through sprouts and massage together 🍽 transfer slaw to platter and spoon over hazelnut dressing Brussels Slaw 🥗 3 tbsp apple cider vinegar 1½ tbsp dijon mustard 80 ml olive oil 1 piece garlic clove fine sea salt to taste 500 g brussels sprout 3 pieces spring onion 20 g barberry 1½ tsp baharat brussels sprout, spring onion barberry, baharat basil
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Preparation steps

  1. cover couscous with boiling water and set aside for 10 minutes
  2. crush garlic and mix vinegar, mustard, maple syrup, oil, and salt
  3. add brussels sprouts and spring onions to the dressing and massage firmly
  4. set aside sprouts to soften for at least 30 minutes
  5. cut clementines into segments and squeeze membranes to collect juice
  6. cook hazelnuts 7 min until golden then cool
  7. whisk baharat, remaining maple syrup, barberries, and clementine juice into hazelnuts
  8. stir basil, clementine segments, and couscous through sprouts and massage together
  9. transfer slaw to platter and spoon over hazelnut dressing

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