Time 1 hour
Yield 8 to 10 servings
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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
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