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Sunday, September 18, 2016

Lemony Couscous and Pecan Dressing





Melissa Clark  
  Time 1 hour 
 Yield 8 to 10 servings 

Featured in: For Better Stuffing And Pie, Get Cracking.

Ingredients
1 ¼ cups pecan halves
2 ½ cups couscous, preferably whole wheat
1 ¼ teaspoons fine sea salt, plus more to taste
½ cup plus 3 tablespoons extra virgin olive oil
 Zest and juice of 1 lemon
¼ cup finely chopped scallions, white and green parts
1 fat garlic clove, minced
1 teaspoon Turkish red pepper or Aleppo pepper
1 ¼ cups chopped parsley
4 large eggs

Preparation
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.
2. 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.
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 1/2 cup olive oil.
4. Stir the parsley, the nuts and the lemon-and-oil mixture into the couscous until combined.
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.

Nutritional analysis per serving (8 servings)
528 calories; 33 grams fat; 4 grams saturated fat; 21 grams monounsaturated fat; 6 grams polyunsaturated fat; 46 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 12 grams protein; 93 milligrams cholesterol; 410 milligrams sodium

http://cooking.nytimes.com/recipes/12154-lemony-couscous-and-pecan-dressing


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