Make-Ahead Harissa Couscous With Pear, Kale, And Lemon Recipe
- 4 teaspoons olive oil
- 1 teaspoon harissa (see note)
- 1 Bosc pear, cut into 1/2-inch cubes
- 2/3 cup couscous
- Kosher salt
- 1 teaspoon zest and 2 teaspoons juice from 1 lemon
- 2 cups roughly chopped kale (tough stems removed)
- Freshly ground black pepper
- 2 large radishes, very thinly sliced
- Heat 2 teaspoons olive oil in small saucepan over medium heat until shimmering. Add harissa and cook, stirring constantly, until very fragrant about 1 minute. Reduce heat to medium-low. Add pears and cook, stirring, until coated and just beginning to soften, 3 to 4 minutes. Stir in couscous to toast, 1 minute. Add 1/4 teaspoon salt, the lemon juice, and 1 cup water. Bring to a boil, then quickly cover and remove from the heat. Let sit for 5 minutes.
- Meanwhile, heat remaining 2 teaspoons oil in large skillet over medium-high heat until shimmering. Add kale, season with salt, and cook, stirring, until wilted and starting to crisp, 3 to 4 minutes. Uncover couscous, fluff, and gently fold in kale, 1/4 teaspoon black pepper, and the lemon zest. Fold in radishes. Serve immediately, or let cool and then refrigerate until ready to eat.
olive oil, pear, couscous, kosher salt, lemon, kale, freshly ground black pepper
Taken from www.seriouseats.com/recipes/2013/10/lunch-box-make-ahead-harissa-couscous-pear-kale-lemon-recipe.html (may not work)