Lemony Couscous and Pecan Dressing Recipe

Name: Lemony Couscous and Pecan Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat the oven to 325 degrees.
2
Spread pecans on a baking pan in one layer and toast until fragrant, about 10 minutes.
3
Let cool and chop coarsely.
4
Turn the oven to 350 degrees.
5
Meanwhile, in a large bowl, mix the couscous with 2 1/2 cups boiling water and 1/4 teaspoon sea salt.
6
Cover and let stand 5 minutes.
7
Stir in 3 tablespoons olive oil and fluff with a fork.
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
Add the remaining 1/2 cup olive oil.
10
Stir the parsley, the nuts and the lemon-and-oil mixture into the couscous until combined.
11
Lightly beat the eggs and mix well with the couscous mixture.
12
Spoon into a 2-quart gratin dish and bake for 35 to 40 minutes, until golden brown.

991

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Lemony Couscous and Pecan Dressing falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lemony Couscous and Pecan Dressing

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