Lemon Pearl Couscous with Dates

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 onion, chopped
  • 2 1/2 cups pearl couscous
  • 3 cups low-sodium chicken broth
  • 2 bay leaves
  • Kosher salt and freshly ground pepper
  • 3/4 cup pitted dates, roughly chopped
  • 3 scallions, thinly sliced
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 2 teaspoons finely grated lemon zest
  • Pomegranate seeds, for topping
Directions
  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the couscous and cook, stirring, until toasted, 3 to 5 minutes. Add the chicken broth, bay leaves, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, stirring. Reduce the heat to low; cover and cook until the liquid is absorbed and the couscous is tender, about 10 minutes. Discard the bay leaves.

  • Add the dates, scallions, parsley, dill and lemon zest to the pot and stir; season with salt and pepper. Transfer to a serving bowl. Drizzle with olive oil and top with pomegranate seeds.

  • Photograph by Ryan Liebe


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