Israeli Couscous with Brussels Sprouts
"Mixed with a confetti of browned brussels sprouts leaves and tangy lemon zest, Israeli couscous makes a colorful side dish. Brussels sprouts leaves cook faster than whole sprouts and have a more delicate flavor. To separate them, trim the ends of the vegetables, and peel off as many leaves as you can...."
INGREDIENTS
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1 1/2 cups water
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Coarse salt and freshly ground pepper
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1 1/4 cup Israeli or pearl couscous
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2 tablespoons extra-virgin olive oil
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4 cups brussels sprouts leaves (from 8 ounces brussels sprouts)
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1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
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