Roasted Brussel Sprouts with Bacon, Almonds and Sauteed Shrimp Over Buttered Couscous with Watermelon and Goat Cheese


  • 2 lbs. brussel sprouts, trimmed, halved
  • 2 cups couscous
  • 1 cub raw almonds, slivered
  • ½ pound shrimp
  • 4 strips cooked bacon, crumbled
  • 1 cup watermelon, diced
  • 1 onion, sliced
  • 2 tbl. olive oil
  • water
  • salt
  • pepper
  • garlic powder


  1. Place sprouts and almonds in a roasting pan, coated with olive oil and butter. Place the pan in the oven and roast at 425˚ for approximately 35 minutes.
  2. Bring salted water to a boil in a small saucepan.
  3. Once water is at a boil, turn off the stove and add an equal amount of couscous. Cover and fork and five minutes.
  4. Add butter.
  5. In a small skillet, heat olive oil, add butter.
  6. Add cleaned, deveined shrimp, salt, pepper, onion, and garlic. Sauté on high heat for just a few minutes until cooked and slightly browned.
  7. When all components are finished, pile them all on top of one another in a large bowl, starting with the couscous, then, Brussel sprouts, and shrimp. Top with diced watermelon, bacon crumbles, and goat cheese crumbles.