Make-Ahead Harissa Couscous With Pear, Kale, and Lemon

Ingredients

serves Serves 2, active time 20 minutes, total time 20 minutes

• 4 teaspoons olive oil
• 1 teaspoon harissa (see note above)
• 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

Procedures

1. 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.
   
2. 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.