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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.
sunchoke and brussels sprouts
  • 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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Kate
Kate Morgan

Kate Morgan is a Pennsylvania-based writer and recipe developer.

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