Simple Brussels Sprouts Pie

I had some Brussels sprouts sitting in my vegetable crisper for four days.  Bought a packet and certainly didn’t want them to turn yellow so I created this recipe.

If you are not a Brussels sprout fan, you can substitute this ingredient with broccoli or cauliflower.  It is an easy-peasy recipe that you can whip up and ready on the table in 40 minutes.  A quick healthy meal for 4-6.

250gm Brussels sprouts (or broccoli or cauliflower) – cut into bite-size pieces
1 carrot
1 Bombay onion
100gm bacon pieces
1 1/2 cup of milk
1 cup of couscous
1 teaspoon Moroccan seasoning
A dash of Lemon & Salt Seasoning
2 eggs
100gm Grated cheese
Butter for cooking & greasing baking pan

  1.  Prepare & cut up all necessary ingredients.
  2. In a wok or frying pan, put in a small cube (about a tablespoon) of butter.
  3. Add the onions and bacon pieces and give them a stir.
  4. Add Brussels sprouts and carrots.
  5. Add the Moroccan seasoning and stir all ingredients together.
  6. Add the cup of milk (leave the balance 1/2 cup for later use) and leave the lid on for about 5 minutes.
  7. Add couscous and stir and cook till mixture lumped together.
  8. Turn off the heat and add half the grated cheese into the mixture.
  9. In a bowl, crack the two eggs and add in the balance half cup of milk.
  10. Beat the eggs and milk together and add a dash of lemon & salt seasoning.
  11. Grease the baking pan.
  12. Pour the cooked mixture into the pan.
  13. Using a spatula press slightly to compact mixture.
  14. Pour the beaten egg covering the surface of the mixture in the baking pan.
  15. Sprinkle the rest of the grated cheese on top.
  16. Bake at 175 degrees celsius for 25 minutes in a preheated oven.

Total cooking & preparation time 40 minutes
Serves 4 to 6

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