Brussel Sprout Rapini-who knew?!

I’m so excited to report the Spring is just around the corner here in Portland and boy are we ready for it!  I’ve continued working for that awesome family, the DeNoble’s and continue to be amazed by not only the quality of the produce they have but the amazing new things that I’m getting to try!  One my favorite things that we have right now is Brussel sprout rapini, which essentially is the flowering top of the brussel sprout plant just before it flowers.  It’s sweet and very flavorful, and is incredibly versitile.

Here is one of the recipes that I made with the rapini this week, but it’s also great with pasta, in stir fry or on it’s own.  If you’re interested in trying it be sure to do so soon because it’s only going to be around for another week or so.

Couscous with Brussel Sprout Rapini and Carrots

1-2 Tbsp olive oil

1 small onion, chopped

2 carrots, chopped

1 bunch (approx 1 lb) brussel sprout rapini, washed and cut in to 1 inch pieces (USE ALL OF IT!)

2 cups couscous, prepared according to directions

salt and pepper to taste

Heat a large sauce pan or wok over medium high heat and toss in the onions and carrots with the olive oil.  Saute for about 8-10 minutes until translucent and the carrots get a little soft.  Add the rapini and saute for another 4-6 minutes.  Mix in the couscous and cook for another 5 minutes or so until everything has reached it’s desired doneness.  Add salt and pepper to taste-enjoy!