I was inspired by this salad and our roasted vegetable and couscous salad to make a little variation of my own. The roasted Brussels sprouts and cauliflower were perfect together and tossed with the fun texture of the couscous and simple balsamic salad, It was absolutely delicious.
1 avocado, pitted and chopped
2 tomatoes, washed and largely diced
1/2 head cauliflower, washed and chopped
10 or so Brussels sprouts, washed and halved
2 cups cooked Israeli couscous (1 cup dry)
salt and pepper to taste
Preheat oven to 375 degrees. Place halved Brussels sprouts in oven dish. Toss with olive oil and salt and pepper, and roast for 20 minutes, tossing every 10 minutes. Add in the Brussels sprouts and roast for another 20 minutes, adding the tomatoes in for the last 10. Toss roasted vegetables with couscous and serve over the baby greens tossed with balsamic vinaigrette. Sprinkle Parmesan cheese to serve.