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Thanksgiving can be all manner of cut-throat, and it took exactly no time for me to become the eccentric crazy lady who brought experimental shit to the dinner table each year. 

Turkey is just so boring, and the sides are good, but I mean, where’s the excitement? 

When I first saw the inspiration for this recipe, I was like, Brussels Sprouts? Good. Quinoa? Blech. 

So with a little maneuvering, carb swapping, and dressing tweaking…

I came up with the best holiday side dish that people actually like. 

First up, you need to roast those Brussels Sprouts, and I do mine in the air fryer. 

Click here for my perfect roasted Brussels Sprouts recipe! 

Couscous, almonds, cherries, dijon mustard, red wine vinegar, lemon juice and olive oil. 

I use boxed coucous. 

It’s so freaking easy, and takes about 5 minutes. 

Once it’s ready, just fluff it with a fork and set it aside. 

Now it’s time to bring the dressing together, and it’s my favorite part! 

Disclaimer: I actually make more dressing than I need, but I just love it so much, I use a ton of it. 

It’s better to have more than come up dry, no?

Finally, bring it all together. 

Add the Brussels Sprouts to the couscous, and mix in the cherries, as well. 

Add the dressing bit by bit, and stir to mix. Then top it off with some sliced almonds, and enjoy every single bite. 

Roasted Brussels Sprouts with Cherries & Couscous

Roasted Brussels Sprouts with Cherries & Couscous

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Roasted Brussels Sprouts with couscous, cherries, almonds, and a sweet and tangy mustard and red wine vinegar dressing is the PERFECT holiday side dish.


  • Brussels Sprouts
  • 10 oz box Couscous
  • Dried Cherries
  • Sliced Almonds
  • (1) Lemon, juiced
  • 5 cloves Garlic
  • 4 tbsp Red Wine VInegar
  • 4 tbsp Dijon Mustard
  • 2 tsp Olive Oil
  • Salt & Pepper


  1. Halve and roast Brussels Sprouts tossed in olive oil and salt and pepper.
  2. Prepare couscous according to box, set aside.
  3. To make dressing, add lemon juice, olive oil, red wine vinegar, garlic and dijon mustard. Whisk and set aside.
  4. In a bowl, combine couscous, Brussels Sprouts and cherries. Toss with dressing, and top with sliced almonds. Serve warm.

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