LEMON PEARL COUSCOUS WITH DATES

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Lemon Pearl Couscous with Dates image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, chopped
2 1/2 cups pearl couscous
3 cups low-sodium chicken broth
2 bay leaves
Kosher salt and freshly ground pepper
3/4 cup pitted dates, roughly chopped
3 scallions, thinly sliced
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
2 teaspoons finely grated lemon zest
Pomegranate seeds, for topping

Steps:

  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the couscous and cook, stirring, until toasted, 3 to 5 minutes. Add the chicken broth, bay leaves, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, stirring. Reduce the heat to low; cover and cook until the liquid is absorbed and the couscous is tender, about 10 minutes. Discard the bay leaves.
  • Add the dates, scallions, parsley, dill and lemon zest to the pot and stir; season with salt and pepper. Transfer to a serving bowl. Drizzle with olive oil and top with pomegranate seeds.

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