Lemony Couscous and Pecan Dressing

By Melissa Clark

Updated November 10, 2022

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
1 hour
Rating
4(60)
Comments
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Ingredients

Yield:8 to 10 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

35 grams carbs; 74 milligrams cholesterol; 391 calories; 17 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 26 grams fat; 7 grams fiber; 252 milligrams sodium; 8 grams protein; 1 gram sugar

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.

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Preparation

  1. 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.

  2. Step 2

    Meanwhile, in a large bowl, mix the couscous with 2 ½ 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.

  3. 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.

  4. Step 4

    Stir the parsley, the nuts and the lemon-and-oil mixture into the couscous until combined.

  5. 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.

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Ratings

4 out of 5
60 user ratings
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Comments

DrPat

Made this as a side, not including the eggs and baking. Delicious!

Justin Rousse

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.

Jennifer Collins

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!

DrPat

Made this as a side, not including the eggs and baking. Delicious!

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