Ribeye with pearl couscous and Brussels sprouts salad.

Ribeye with Brussels sprout and pearl couscous salad

Salad:
10-12 large Brussels sprouts (I only used half of them for the salad and save the rest for a different recipe)
I shredded the Brussels and tossed them in Salt, pepper, lemon juice, and avocado oil. I eye balled these ingredients. Baked for 12 minutes at 375.
Off camera I cooked up some pearl couscous seasoned with garlic powder, onion powder, and salt.
1 can of garbanzo beans tossed in lemon juice, Greek seasoning, salt and pepper. Baked for 15 minutes at 375

I seared my ribeye to my liking. This was was just a simple salt and pepper seasoning.

Once the couscous, sprouts, and garbanzos are cooked, it’s time to combine together. I used roughly the following:
1 cup garbanzo
2 cups sprouts
1.5 cups couscous

Dressing:

.5 cups avocado oil
1 tbsp lemon juice
Splash of white wine vinegar
1 tbsp Dijon mustard
1 clove of grated garlic
Dollop of honey

Shake and pour over your salad

Mixed it all together and sprinkled some additional salt because I felt it needed it. This is optional.

Plate together and enjoy.