Lemony Couscous and Pecan Dressing
Updated Nov. 11, 2022
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1¼cups pecan halves
- 2½cups couscous, preferably whole wheat
- 1¼teaspoons fine sea salt, plus more to taste
- ½cup plus 3 tablespoons extra virgin olive oil
- Zest and juice of 1 lemon
- ¼cup finely chopped scallions, white and green parts
- 1fat garlic clove, minced
- 1teaspoon Turkish red pepper or Aleppo pepper
- 1¼cups chopped parsley
- 4large eggs
Nutritional analysis per serving (10 servings)
391 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 5 grams polyunsaturated fat; 35 grams carbohydrates; 7 grams dietary fiber; 1 gram sugars; 8 grams protein; 252 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
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.
- Step 2
Meanwhile, in a large bowl, mix the couscous with 2½ cups boiling water and ¼ teaspoon sea salt. Cover and let stand 5 minutes. Stir in 3 tablespoons olive oil and fluff with a fork.
- Step 3
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 ½ cup olive oil.
- Step 4
Stir the parsley, the nuts and the lemon-and-oil mixture into the couscous until combined.
- Step 5
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.
Private Notes
Comments
Made this as a side, not including the eggs and baking. Delicious!
It's Thanksgiving Day, and I just made this recipe. I followed the advice of other users and did not bake the couscous mixture. Still, I was curious about what it would taste like if baked. To stay on the safe side, I took half the mixture, beat two eggs, and mixed it with the couscous mixture and baked, according to the directions. The result was a mixture so dry and hardened, it had lost its fresh flavor. Fortunately, I have the remaining half, which I will enjoy today.
Given the previous comments about the baking part, I decided to bake just a quarter of the recipe. I prepared a half recipe and then divided that in half. I mixed it with one egg and baked for about 23 minutes. I figured if I didn't like the baked portion, I could eat the unbaked portion with a fried egg. However, I was pleasantly surprised. I really like how it came out. Flavourful and delicious. I didn't find it dry at all! And I think the flavors of the baked portion are a bit subtler. Great!
Made this as a side, not including the eggs and baking. Delicious!
Advertisement