Cacio e Pepe Brussels Sprouts Pearl Couscous
Chewy pearl couscous is tossed with roasted Brussels sprouts and lots of black pepper and Pecorino Romano cheese.
Serves2
Makes2 1/2 cups
Prep5 minutes
Cook15 minutes
A delicious dinner doesn’t have to take all day to prepare. This fun, yummy twist on the classic Italian dish cacio e pepe starts with Success® Boil-in-Bag Pearl Couscous, a Mediterranean-style pasta, and pairs it with roasted Brussels sprouts, Pecorino Romano cheese, and lots of fresh cracked black pepper. Since the couscous is ready in under seven minutes, a satisfying, fuss-free vegetarian dinner can be yours in less than 20 minutes.
Why You’ll Love It
- There’s loads of flavor in every bite. Crisp-tender roasted Brussels sprouts and pearl couscous are tossed with lots of Pecorino Romano cheese and fresh pepper so that every bite is bursting with flavor.
- It’s so easy. All you have to do is cook pearl couscous while the Brussels are roasting, then toss everything together in one bowl. You can serve this warm or at room temperature.
Key Ingredients in Cacio e Pepe Brussels Sprouts Pearl Couscous
- Pearl couscous: You’ll need a bag of Success Boil-in-Bag Pearl Couscous, which is a round, toasted pasta with a nutty taste.
- Brussels sprouts: Look for medium-sized sprouts, and quarter them before roasting.
- Pecorino Romano cheese: Use Pecorino Romano cheese, which has sharp, tangy, and salty flavors.
- Black pepper: There’s no “pepe” in cacio e pepe without lots of black pepper! For the most vibrant flavor, grind your own right before using. I recommend a coarse setting on the grinder.
Why You Should Use Success Boil-in-Bag Pearl Couscous
The key to this recipe is starting with Success Boil-in-Bag Pearl Couscous. This chewy pasta is already toasted, which adds a deliciously nutty flavor, and cooking it is quick and easy. Each 12-ounce box has four bags, which contain two servings each, and you can boil or microwave them directly in the water. It’s ready to eat in seven minutes, and you don’t even need a strainer! Just use a fork to pull the bag of pearl couscous out of the water, and it’s ready to go.
Success Boil-in-Bag Pearl Couscous cooks up right every time, and it’s also really versatile. You can make it in broth instead of water for an extra boost of flavor, and you can use the pearl couscous in salads, soups, or as a pasta.
How to Make Cacio e Pepe Brussels Sprouts Pearl Couscous
- Roast the Brussels. Quarter Brussels sprouts, then toss with some olive oil, salt, and pepper before roasting on a hot baking sheet.
- Cook the pearl couscous. While the sprouts are roasting, cook a bag of Success Boil-in-Bag Pearl Couscous according to package directions.
- Toss everything together. Mix the roasted Brussels sprouts, pearl couscous, olive oil, a little lemon juice, and lots of Pecorino Romano cheese and black pepper together.
Cacio e Pepe Brussels Sprouts Pearl Couscous Recipe
Chewy pearl couscous is tossed with roasted Brussels sprouts and lots of black pepper and Pecorino Romano cheese.
Prep time 5 minutes
Cook time 15 minutes
Makes 2 1/2 cups
Serves 2
Nutritional Info
Ingredients
- 8 ounces
medium Brussels sprouts, quartered (about 2 cups)
- 2 tablespoons
olive oil, divided
- 1/2 teaspoon
kosher salt, divided, plus more as needed
- 1/4 teaspoon
coarsely ground black pepper, divided, plus more as needed
- 1 (3-ounce) bag
- 1/4 cup
finely grated Pecorino Romano cheese (about 3/4 ounce)
- 2 teaspoons
freshly squeezed lemon juice, plus more as needed
Coarsely chopped fresh parsley leaves, for garnish (optional)
Instructions
Place a rimmed baking sheet on the middle rack of the oven. Heat the oven to 425°F. Toss 8 ounces quartered Brussels sprouts, 1 tablespoon of the olive oil, 1/4 teaspoon of the kosher salt, and 1/8 teaspoon of the coarsely ground black pepper together in a medium bowl.
Remove the hot baking sheet from the oven (and line with parchment paper if desired). Add the sprouts (reserve the bowl) and arrange them cut-side down into a single layer. Roast until the sprouts are knife-tender and the cut sides are well-browned, 13 to 15 minutes.
Meanwhile, prepare 1 (3-ounce) bag Success® Boil-in-Bag Pearl Couscous according to package directions. Drain and transfer the pearl couscous to the reserved bowl. Add 2 teaspoons lemon juice and the remaining 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Fluff and toss the pearl couscous to combine.
Add the Brussels sprouts and 3/4 ounce finely grated Pecorino Romano cheese to the pearl couscous, and toss to combine. Taste and season with more kosher salt, black pepper, and lemon juice as needed. Garnish with coarsely chopped fresh parsley leaves if desired and serve warm or at room temperature.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.