Mar 5th, 2012 by Em-i-lis
- 1¼ c pecan halves
- 2½ c couscous, preferably whole wheat
- 1¼ tsp fine sea salt, plus more to taste
- ½ c + 3 T extra virgin olive oil
- Zest and juice of 1 lemon
- ¼ c finely chopped scallions, white and green parts
- 1 fat garlic clove, minced
- 1 tsp Turkish red pepper or Aleppo pepper
- 1¼ c chopped parsley (I used watercress)
- 4 large eggs (I used 3)
- Heat the oven to 325. Spread pecans on a baking pan in one layer and toast until fragrant, about 10 mins. Let cool and chop coarsely. Turn the oven to 350.
- Meanwhile, in a large bowl (I just did all this in my 2 qt gratin in which you cook the whole thing anyway), mix the couscous with 2½ c boiling water and ¼ tsp sea salt. Cover and let stand 5 mins. Stir in 3 T olive oil and fluff with a fork.
- Stir the lemon zest, lemon juice, scallions, garlic, red pepper and remaining tsp salt together in a small bowl and let stand 2 mins. Add the remaining ½ c olive oil.
- Stir the parsley, nuts and 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 35-40 mins, until golden brown.
Preparation time: 20 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 8-10 side dish servings