- 1 ¼ cups pecan halves
- 2 ½ cups couscous, preferably whole wheat
- 1 ¼ teaspoons fine sea salt, plus more to taste
- ½ cup plus 3 tablespoons extra virgin olive oil
- Zest and juice of 1 lemon
- ¼ cup finely chopped scallions, white and green parts
- 1 fat garlic clove, minced
- 1 teaspoon Turkish red pepper or Aleppo pepper
- 1 ¼ cups chopped parsley
- 4 large eggs
- 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.