Farro and Brussels add texture to this couscous salad while the addition of cranberries add a sweet, tangy flavor. This recipe is great served as a warm side dish or as a cold salad.
1/2 cup farro, dry
1 1/4 cup water
3/4 cup couscous
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/4 teaspoon ground cumin
3/4 cup cranberries, dried
12 ounces fresh brussels sprouts
2 teaspoons fresh garlic cloves, minced
1 tablespoon extra-virgin olive oil
Recipe and photo courtesy of Compass Group
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