Ingredients
- 1 pound couscous
- 2 tablespoons Secolari Mission Olive Oil
- Secolari Wild Porcini Sea Salt
- freshly ground black pepper
- 1 teaspoon fresh baby spinach
- 3 tablespoons lemon
- 1/4 cup minced fresh mint (add an extra 1/4 cup if desired)
- 1/4 pound gorgonzola
- Secolari Pomegranate Balsamic
Servings: people
Units:
Instructions
- Steam or boil the Brussel sprouts until just tender, but not overcooked (al dente). Strain well.
- In a large skillet, add the olive oil, Brussel sprouts and rosemary. Season with sea salt and pepper. Cook about 5 minutes until golden.
- Add the walnuts and breadcrumbs.
- Transfer to an oven proof dish, top with gorgonzola, and bake at 400°F for about 5-8 minutes, or until the cheese is melted and partly golden.
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