Cheesy Couscous With Roasted Brussel Sprouts

• 2 cups Brussel sprouts
• 2 tablespoons olive oil
• 2 1/2 cups chicken stock or water
• 1 tablespoon butter
• 2 cups pearl couscous
• 1 cup shredded cheddar
• 1/4 cup grated Parmesan
• salt and pepper to taste

1. Preheat oven to 400 degrees Fahrenheit.rnrnPull off any outer dry leaves of the Brussel sprouts, cut the bottom off and slice sprouts lengthwise.
2. Place the sprouts on a baking sheet and toss with olive oil. Roast until tender and caramelized, about 20-30 minutes.
3. Meanwhile, in a medium saucepan bring chicken stock and butter to a boil. Add couscous and simmer, covered, until couscous is soft and liquid is absorbed, about 15 minutes.
4. Add cheddar and Parmesan and mix until cheese is melted. Fold in roasted sprouts and season with salt and pepper.rnServe immediately.

brussel sprouts, olive oil, chicken, butter, pearl couscous, cheddar, parmesan, salt

Taken from food52.com/recipes/69901-cheesy-couscous-with-roasted-brussel-sprouts (may not work)