For the Balsamic Glaze
If you’re not using ready-made glaze, pour the ½ cup of balsamic vinegar in a medium saucepan and bring the vinegar to a boil. As soon as it begins to boil, reduce the heat to simmer and stir constantly until the glaze reduces into a thick syrup. It should cling to the spoon. This will take approximately 10 minutes.
For the couscous.
Bring the 1 ¼ cup vegetable broth (or water) to a boil in a medium saucepan, then add the 1 cup of couscous, stir, cover, and remove the pan from the heat.
Let it stand while you sauté the vegetables.
Toast the pine nuts.
Heat a large skillet on medium-high heat and add the ¼ cup of pine nuts. Frequently shake the pan for approximately five to seven minutes, or until the pine nuts become fragrant and just begin to brown.
Remove the nuts from the pan
For the Vegetables
In the same pan that you used to toast the pine nuts, heat the oil or vegetable broth on medium-high heat.
When the oil is hot, add the onions and the Brussels sprouts and cook for approximately seven minutes, or until the onions become translucent. Stir frequently.
Add the apples and the 2 tsps of Italian seasoning and salt and pepper to taste and stir to combine. Cook for approximately five more minutes.
Evenly drizzle two tablespoons of the balsamic vinegar over the vegetables and fold in the cannellini beans. Cook for another five minutes.
Fluff the couscous with a fork and add it to a large bowl with the vegetables and toss with the balsamic glaze.
Sprinkle the pine nuts on top and enjoy!