1. Preheat your oven to 400°F and line a baking sheet with parchment paper or give it a light spray. Trim the Brussels sprouts and cut them in half through the stem so you get a nice flat side for caramelizing.
2. On the baking sheet, toss the halved Brussels sprouts with 1 tablespoon olive oil, cumin, paprika, and a good pinch of salt and pepper (about ½ teaspoon salt). Spread them out in a single layer, cut-side down—don’t crowd them or they’ll steam instead of roast.
3. Slide the pan into the oven and roast for 20-25 minutes until the sprouts are tender and those edges are crispy and caramelized. If you can wait that long, let them cool slightly while you make the couscous.
4. In a medium saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the couscous and toast it for 2-3 minutes, stirring constantly, until it smells nutty and turns slightly golden.
5. Pour in the vegetable broth and bring to a boil. Once it’s bubbling, reduce the heat to low, cover the pan tightly, and simmer for about 10 minutes until all the liquid is absorbed.
6. Remove from heat and let it sit covered for 2 minutes (seriously, don’t skip this step). Fluff the couscous with a fork until it’s light and fluffy.
7. Fold in the roasted Brussels sprouts, raisins, chopped toasted almonds, and lime juice. Give it a gentle toss so everything’s evenly distributed. Taste and adjust salt and pepper if needed.
8. Garnish with fresh cilantro and serve warm. Trust me, this disappears fast.

Nutrition Information (Per Serving):

• Calories: 285
• Carbohydrates: 44g
• Protein: 8g
• Fat: 10g
• Fiber: 6g
• Sodium: 380mg
• Vitamin C: 85% DV
• Vitamin K: 120% DV
• Folate: 18% DV

Brussels sprouts are packed with vitamin C and K, while almonds add healthy fats and vitamin E.

Notes:

• Seriously, don’t crowd the Brussels sprouts on the baking sheet or they won’t crisp up
• Toast the almonds in a dry skillet for 3-4 minutes until fragrant—game changer
• Every oven runs differently, so start checking the sprouts at 20 minutes
• Fresh lime juice tastes way better than bottled, so squeeze a real lime
• If your couscous seems dry, add a tiny splash of broth when fluffing

Storage Tips:

Store leftovers in an airtight container in the refrigerator for up to 3 days. The Brussels sprouts won’t be as crispy, but the dish is still delicious. I actually love it cold as a salad the next day. Don’t freeze this—the vegetables get mushy and the couscous texture changes weirdly. Reheat gently in a skillet with a splash of vegetable broth, or just eat it cold or at room temperature.

Serving Suggestions:

• As a Side Dish: Perfect alongside grilled chicken, salmon, or roasted lamb
• Light Main Course: Add a fried egg on top or serve with grilled halloumi for protein
• Potluck Star: This travels well and tastes great at room temperature
• Grain Bowl Base: Top with your favorite protein and extra vegetables for a complete meal

Mix It Up (Recipe Variations):

Heartier Peruvian Couscous: Add diced roasted sweet potato along with the Brussels sprouts for a more substantial dish that works as a main course

Festive Holiday Version: Swap raisins for dried cranberries and almonds for toasted pecans—gorgeous colors for the holidays

Protein-Packed Bowl: Top with grilled chicken, roasted chickpeas, or seared tofu for a complete meal

Spicy Southwest Twist: Add diced jalapeños and a pinch of cayenne with the spices, plus use pepitas instead of almonds for a southwestern vibe

What Makes This Recipe Special:

This Peruvian Brussels Sprouts Couscous honors the bright, bold flavors found in Peruvian cooking—citrus, cumin, and the perfect balance of sweet and savory—while using accessible ingredients. The technique of roasting vegetables until deeply caramelized before mixing with fluffy grains creates layers of flavor and texture that make this simple side dish feel special and complex.