Brussels sprouts slaw with baharat hazelnut dressing

side dish · ⏱ 30 min · 6 portions · 67.0 g carbs / portion · vegan · allergens: gluten, mustard, tree nuts

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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