Spice Sensation Charred Sprouts, Chestnuts & Pomegranate
Heat the oil in a large frying pan over a medium heat. Add the sprouts to the pan, cut-side down and allow to cook for 5 minutes without disturbing until they begin to char.
Dot over the butter and leave it to sizzle and brown – this helps the sprouts to become dark brown and crisp. Cook for another 5-8 minutes or until nicely charred.
Prepare the couscous according to the packet instructions and fluff with a fork.
Scatter the nigella seeds over the sprouts and add the chestnuts to the pan. Finally season with salt and continue to cook for 1-2 minutes, stirring occasionally.
Arrange the couscous on a serving plate and top with the charred sprouts, drizzle with the pomegranate molasses and scatter over the pomegranate seeds.
- 3 tbsp vegetable oil
- 300g Brussel sprouts, halved
- 25g butter, diced
- 1 x packet Ainsley Harriott Spice Sensation Couscous
- 100g ready-to-eat chestnuts
- 1 tsp nigella seeds
- 2 tbsp pomegranate seeds
- drizzle of pomegranate molasses