Sour Cream Cottage Cheese Our Story Recipes Shop Daisy Food Service Delicious starts with Daisy Grilled Chicken Tacos see recipe Do a Dollop of Daisy When you want to dip, devour or dollop you have to do it with Daisy Sour Cream. It’s always fresh, creamy and delicious and makes every moment more special. learn more Only Daisy Cottage Cheese Will Do With 13g of protein, 0g added sugars, and a fresh and creamy taste that’s sure to delight, discover why only Daisy Cottage Cheese will do! learn more Featured Recipes see all Jalapeno Crab Dip Warm Winter Veggie Bowl Black Forest Belgian Waffles Join the Conversation Play Play Play Play Committed to Quality Since 1917 About Us Our Story Careers Contact Us FAQs Our Products Sour Cream Cottage Cheese Español Quick Links new recipes under 30 min dips kid friendly desserts salads We use cookies to offer you a better site experience, analyze traffic, and serve targeted advertisements. By continuing to use this website, you consent to the use of cookies in accordance with our Privacy Policy accept × © Daisy Brand LLC. All rights reserved. | Privacy Policy & Legal | Sitemap

Sour Cream Cottage Cheese Our Story Recipes Shop Daisy Food Service Warm Winter Veggie Bowl No rating value average rating value is 0.0 of 5. Read 0 Reviews Same page link. (0) Prep Time 20mins Time to Table 50mins Servings 4 shop Daisyprint recipeShare: Main Dishes Cottage Cheese Recipes High Protein Low Calorie Vegetarian Ingredients & Directions Reviews Nutrition Information Ingredients 1 large sweet potato, cut into 1/2-inch pieces 1 pound Brussels sprouts, trimmed and halved 4 tablespoons olive oil, divided 1/8 teaspoon salt 1/8 teaspoon black pepper 2 cups Israeli couscous 4 cups low-sodium vegetable broth 1/4 cup dried cranberries 1/4 cup slivered blanched almonds, toasted 2 cups Daisy Cottage Cheese Directions Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. In a medium bowl, toss together the sweet potato, Brussels sprouts, 2 tablespoons olive oil, salt and pepper. Spread onto the baking sheet. Bake for 25-30 minutes, tossing halfway through. Meanwhile, in a medium saucepan over medium-high heat, add 2 tablespoons of olive oil and couscous. Cook for 3-4 minutes, until lightly toasted. Add the vegetable stock and bring to a boil, then lower heat and allow to simmer for 15-20 minutes, until the liquid is evaporated. Set aside. Divided the cooked couscous into four bowls, then top each bowl evenly with sweet potato, Brussels sprouts, dried cranberries, slivered almonds, and cottage cheese. Serve immediately. Recommendations Breakfast Crostini Fish and Vegetables Packets Italian Cheese Stuffed Peppers Committed to Quality Since 1917 About Us Our Story Careers Contact Us FAQs Our Products Sour Cream Cottage Cheese Español Quick Links new recipes under 30 min dips kid friendly desserts salads © Daisy Brand LLC. All rights reserved. | Privacy Policy & Legal | Sitemap