If you aren't a fan of Brussels sprouts, it could be because you're buying large, bitter heads. Choose sprouts the size of a quarter and don't overcook them. Cooked carrots may be going the way of the hourlong dinner. But if anything should inspire you to sit down to a meal, it's the buttery, sweet taste of this vegetable dish. Cover and cook over low heat until sprouts are tender, about 8 minutes.
Place sprouts in salad bowl.
Stir in capers, dill weed and ham. In same pan, combine couscous and chicken broth. Bring to boil. Cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes. Add to sprouts.