Fregola With Charred Onions And Dill
Light but satisfying, this dish falls somewhere in between a salad and a side. Charring spring onions turns them smoky and slightly sweet, and lemony dill butter ties that flavor together with the fregola. Speaking of fregola, it’s type of small toasted pasta originally from Sardinia. It’s nuttier and heavier than regular couscous, but if you can’t find it, Israeli couscous is similar in size and a great substitute. Dish up this recipe with your favorite chicken entrée, and you’ll take dinner up a notch.
Tip: Pack the fregola, dill butter, and dill garnish separately. Melt the butter at the party and fluff it into the fregola. Then garnish.