Equipment
Ingredients
Base and Aromatics
- 30 ml olive oil, extra virgin
- 40 g shallot, finely minced
- 2 garlic, minced
- 2 g ground cumin
- 1 g ground cinnamon
Couscous and Liquid
- 250 ml vegetable broth, low sodium preferred
- 200 g couscous, dry, regular or instant
- 3 g fine sea salt
Mix-ins and Garnish
- 60 g pecans, roughly chopped
- 1 lemon, zested and juiced
- 15 g fresh flat-leaf parsley, finely chopped
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Place the chopped pecans in a dry small skillet over medium heat. Toast for 3 to 5 minutes, shaking the pan frequently, until fragrant and slightly darkened. Remove immediately from the pan to prevent burning and set aside.
In a medium saucepan, heat the olive oil over medium heat. Add the minced shallot and cook until softened and translucent, about 3 minutes. Stir in the minced garlic, cumin, and cinnamon, cooking for another 30 seconds until highly aromatic.
Pour the vegetable broth and salt into the saucepan with the aromatics. Increase the heat to high and bring the liquid to a rolling boil.
Immediately stir the dry couscous into the boiling broth. Cover the saucepan tightly with a lid and remove it completely from the heat. Allow it to rest undisturbed for exactly 5 minutes.
Remove the lid from the saucepan. Using a fork, gently scrape and lift the couscous to fluff the grains and break up any clumps.
Fold the toasted pecans, lemon zest, lemon juice, chopped parsley, and black pepper into the fluffed couscous. Taste for seasoning, adding more salt or lemon juice if desired. Serve warm or at room temperature.
Chef's Notes
- Always use a fork rather than a spoon to fluff couscous; the tines separate the delicate grains without crushing them into a heavy paste.
- Toasting the dry spices briefly in the fat blooms their fat-soluble flavor compounds, creating a much deeper and more complex flavor profile than adding them raw.
- If preparing ahead of time for a holiday meal, wait to fold in the toasted pecans and fresh herbs until just before serving to preserve their crunchy texture and bright color.
- For an extra layer of nutty flavor, you can toast the dry couscous grains in a tablespoon of olive oil for a couple of minutes before adding the boiling broth.
Storage
Refrigerator: 4 days — Store in an airtight container. The couscous may absorb moisture and require a splash of water or oil upon reheating.
Reheating: Microwave in 30-second bursts, or warm gently on the stovetop with a small splash of vegetable broth to revive the grains.
