Sunchoke and Brussels Sprout Salad

Sunchokes, Brussels sprouts, and couscous are tossed together in this salad and then drizzled with a fresh mint dressing and a sprinkle of feta.

By Kate Morgan | Experience Life

Makes 4 servings
Prep Time 15 minutes
Cook Time 15 minutes

Ingredients

1 cup water
½ cup plus 1 tsp. extra-virgin olive oil
1 cup pearl couscous, dry
3 large (or 6 small) sunchokes, peeled
12 to 20 Brussels sprouts
1 cup mint leaves, loosely packed
2 cloves garlic, roughly chopped
2 tsp. Dijon mustard
1 tbs. honey
1 lemon
¼ cup crumbled feta
Sea salt, to taste

Directions

STEP 1

In a medium pot, bring the water and 1 teaspoon olive oil to a boil, then add the couscous. Cover and lower the heat to simmer. Cook until the couscous is tender and the water is absorbed, about 10 minutes.

STEP 2

Remove from the heat and let cool or pour into a colander and rinse with cool water.

STEP 3

While the couscous is cooking, use a mandoline or sharp knife to thinly slice the sunchokes and Brussels sprouts.

STEP 4

In a blender or food processor, combine the mint, remaining olive oil, garlic, mustard, honey, and juice of the lemon. Pulse until emulsified and smooth.

STEP 5

In a large bowl, toss the Brussels sprouts, sunchokes, couscous, and dressing. Top with the feta. Salt to taste and serve.

Photography: Terry Brennan; Styling: Betsy Nelson

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