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A rectangular white platter with a couscous and Brussels sprouts salad and a loaf of bread with a piece torn off of it next to the platter.

Warm Couscous & Brussels Sprouts Salad

This easy salad is full of flavor and texture. It takes less than 4o minutes to make and it's a great main course or side dish.
5 from 1 vote
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Course: Entree, Main Course, Salad, Side Dish
Cuisine: American, Vegan
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 servings
Calories: 166kcal
Author: Linda & Alex


  • stove


  • For the Couscous
  • 1 and ¼ cup vegetable broth or water See Note
  • 1 cup Moroccan couscous See Note
  • For the Balsamic Glaze
  • ½ cup balsamic vinegar plus 2 tbsp divided, See Note
  • For the Vegetables
  • 2 tablespoon olive oil or 3 tablespoon vegetable broth, See Note
  • ¼ cup pine nuts
  • 1 medium onion finely diced
  • 3 cups Brussels sprouts stems removed and coarsely chopped
  • 1 large apple peeled, cored, and finely diced (any type of apple will work)
  • 2 teaspoon Italian seasoning
  • 15 ounce Cannellini beans drained and rinsed
  • Salt and pepper to taste


  • 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!


  • We use vegetable broth for added flavor.
  • You can make your own balsamic glaze or use ready-made. If you’re using ready-made, you’ll only need 2 tablespoon of the balsamic vinegar.
  • If you don’t cook with oil, you can use vegetable broth or water to sauté the vegetables. You may need to keep adding more by the tablespoon as the liquid evaporates.


Serving: 1cup | Calories: 166kcal | Carbohydrates: 24g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 128mg | Potassium: 234mg | Fiber: 5g | Sugar: 6g | Vitamin A: 270IU | Vitamin C: 30mg | Calcium: 64mg | Iron: 2mg
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