LEMONY COUSCOUS AND PECAN DRESSING

Lemony Couscous and Pecan Dressing image

Provided by Melissa Clark

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 10

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Ingredients

1 1/4 cups pecan halves
2 1/2 cups couscous, preferably whole wheat
1 1/4 teaspoons fine sea salt, plus more to taste
1/2 cup plus 3 tablespoons extra virgin olive oil
Zest and juice of 1 lemon
1/4 cup finely chopped scallions, white and green parts
1 fat garlic clove, minced
1 teaspoon Turkish red pepper or Aleppo pepper
1 1/4 cups chopped parsley
4 large eggs

Steps:

Heat the oven to 325 degrees. Spread pecans on a baking pan in one layer and toast until fragrant, about 10 minutes. Let cool and chop coarsely. Turn the oven to 350 degrees.
Meanwhile, in a large bowl, mix the couscous with 2 1/2 cups boiling water and 1/4 teaspoon sea salt. Cover and let stand 5 minutes. Stir in 3 tablespoons olive oil and fluff with a fork.
Stir the lemon zest, lemon juice, scallions, garlic, red pepper and remaining teaspoon salt together in a bowl and let stand for 2 minutes. Add the remaining 1/2 cup olive oil.
Stir the parsley, the nuts and the lemon-and-oil mixture into the couscous until combined.
Lightly beat the eggs and mix well with the couscous mixture. Spoon into a 2-quart gratin dish and bake for 35 to 40 minutes, until golden brown.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 22 grams, Carbohydrate 34 grams, Fat 26 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 246 milligrams, Sugar 1 gram, TransFat 0 grams