Lemony Couscous And Pecan Dressing Recipes

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LEMON COUSCOUS



Lemon Couscous image

This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.

Provided by redveeder

Categories     Side Dish

Time 15m

Yield 3

Number Of Ingredients 9

1 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon butter
¼ teaspoon salt
⅔ cup couscous
1 (2 ounce) jar sliced pimento peppers, drained
2 tablespoons toasted pine nuts
2 tablespoons chopped fresh parsley

Steps:

  • Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
  • Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.2 g, Cholesterol 11.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 549.4 mg, Sugar 1.4 g

LEMONY COUSCOUS AND PECAN DRESSING



Lemony Couscous and Pecan Dressing image

Provided by Melissa Clark

Categories     side dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.
  • 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.
  • Stir the parsley, the nuts and the 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 to 40 minutes, until golden brown.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 22 grams, Carbohydrate 34 grams, Fat 26 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 246 milligrams, Sugar 1 gram, TransFat 0 grams

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