Lemony Couscous and Pecan Dressing

1. 1

   Heat the oven to 325 degrees.

2. 2

   Spread pecans on a baking pan in one layer and toast until fragrant, about 10 minutes.

3. 3

   Let cool and chop coarsely.

4. 4

   Turn the oven to 350 degrees.

5. 5

   Meanwhile, in a large bowl, mix the couscous with 2 1/2 cups boiling water and 1/4 teaspoon sea salt.

6. 6

   Cover and let stand 5 minutes.

7. 7

   Stir in 3 tablespoons olive oil and fluff with a fork.

8. 8

   Stir the lemon zest, lemon juice, scallions, garlic, red pepper and remaining teaspoon salt together in a bowl and let stand for 2 minutes.

9. 9

   Add the remaining 1/2 cup olive oil.

10. 10

    Stir the parsley, the nuts and the lemon-and-oil mixture into the couscous until combined.

11. 11

    Lightly beat the eggs and mix well with the couscous mixture.

12. 12

    Spoon into a 2-quart gratin dish and bake for 35 to 40 minutes, until golden brown.

* Per serving · 4 servings · Values may vary.