Shredded Sprouts with Couscous & Caramelised Spiced Chestnuts

We love the sweet smoky flavours of the caramelised chestnuts with the bitter sprouts and couscous in this eastern Mediterranean inspired dish. It’s easy to prepare and looks and taste great as a side dish to Christmas leftovers. Urfa chilli paste has a deep smoky chilli flavour that’s not too spicy but if you can’t find any a harissa paste works well.


Preheat the oven to 200C/180Cfan

Place the shredded sprouts and shallots on a baking tray. Drizzle with oil and season well with salt and pepper. Toss to coat and spread out evenly on the tray. Roast for 20-25 minutes, tossing halfway.

Meanwhile put the chestnuts, maple syrup, Urfa chilli paste and 1 tbsp water into a small saucepan over a low-medium heat. Cook for about 7-8 minutes, stirring often, or until the chestnuts start to caramelise. Remove from the pan and leave to cool.

Prepare the couscous according to the packet instructions. Fluff with a fork and stir through half the sprouts.

Tip onto a serving plate and top with the remaining sprouts the caramelised chilli chestnuts and pomegranate seeds.



  • 260g sprouts, thinly sliced
  • 2 shallots, sliced
  • 1 tbsp olive oil
  • sea salt and freshly ground black pepper
  • 180g ready-to-eat chestnuts, halved
  • 2 tbsp maple syrup
  • ½ tbsp Urfa Chilli paste or Rose Harissa paste
  • 1 x packet of Ainsley Harriott Spice Sensation Couscous
  • 2-3 tbsp of pomegranate seeds