Lemony Couscous and Pecan Dressing

• 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

1. Heat the oven to 325 degrees.
2. Spread pecans on a baking pan in one layer and toast until fragrant, about 10 minutes.
3. Let cool and chop coarsely.
4. Turn the oven to 350 degrees.
5. Meanwhile, in a large bowl, mix the couscous with 2 1/2 cups boiling water and 1/4 teaspoon sea salt.
6. Cover and let stand 5 minutes.
7. Stir in 3 tablespoons olive oil and fluff with a fork.
8. Stir the lemon zest, lemon juice, scallions, garlic, red pepper and remaining teaspoon salt together in a bowl and let stand for 2 minutes.
9. Add the remaining 1/2 cup olive oil.
10. Stir the parsley, the nuts and the lemon-and-oil mixture into the couscous until combined.
11. Lightly beat the eggs and mix well with the couscous mixture.
12. Spoon into a 2-quart gratin dish and bake for 35 to 40 minutes, until golden brown.

pecan halves, couscous, salt, extra virgin olive oil, lemon, scallions, garlic, turkish red pepper, parsley, eggs

Taken from cooking.nytimes.com/recipes/12154 (may not work)