Warm saffron pearl couscous salad with caramelized Brussels sprouts, seared pear, and crispy feta

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a small baking tray with parchment paper and place the feta cubes on it with 1 tablespoon olive oil, a pinch of black pepper, and a little lemon zest. Bake for 12 to 15 minutes, until golden at the edges and firm on the outside.

2. 2

   Meanwhile, bring the water to a boil in a medium saucepan. Add the saffron threads, half the salt, and the pearl couscous. Cook over medium heat for 8 to 10 minutes until tender. Drain if needed and toss with 1 tablespoon olive oil so it stays separate.

3. 3

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and cook the Brussels sprouts cut side down for 4 minutes. Add the shallot, 2 tablespoons water, a pinch of salt, and cook 4 to 5 minutes more, stirring, until the sprouts are tender and caramelized.

4. 4

   In the same skillet, add the pear with 1 teaspoon honey and cook for 1 to 2 minutes per side, just until lightly browned without letting it fall apart. Remove from the heat.

5. 5

   In a small bowl, whisk together the lemon juice, remaining honey, 1 tablespoon olive oil, the rest of the lemon zest, a pinch of salt, and black pepper to make the vinaigrette.

6. 6

   Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until lightly golden and fragrant.

7. 7

   Transfer the cooked couscous to a large bowl and combine with the Brussels sprouts, shallot, seared pear, fresh parsley, and vinaigrette. Adjust with salt and black pepper.

8. 8

   Serve the salad warm and finish with the oven-crisped feta and toasted almonds on top.