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.
1 cup fregola or Israeli couscous
1 teaspoon kosher salt, divided, plus more for pasta water
1 bunch spring onions, trimmed and halved lengthwise
1 tablespoon olive oil
½ teaspoon black pepper, divided
½ cup (1 stick) unsalted butter, softened
1 small shallot, finely chopped
1 clove garlic, finely chopped
2 teaspoons lemon zest plus 1 teaspoon fresh juice (from about 1 large lemon)
¼ cup chopped fresh dill, plus more for garnish
Sat fat 7.41g
How to Make It
Cook fregola in a large pot of boiling salted water according to package directions. Rinse, drain, and spread in a single layer on a rimmed baking sheet; let cool 5 minutes.
Preheat a grill pan or cast-iron skillet over medium-high. Toss together onions, oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper in a medium bowl. Grill or griddle onions, turning occasionally, until lightly charred and white parts are tender, about 6 minutes. Let cool, then coarsely chop.
Stir together butter, shallot, garlic, lemon zest, lemon juice, dill, and remaining ½ teaspoon salt and ¼ teaspoon pepper.
Just before serving, melt butter mixture in a small skillet or microwave. Toss dill butter with cooked fregola and charred onions. Top with a little more dill.
Tip: Pack the fregola, dill butter, and dill garnish separately. Melt the butter at the party and fluff it into the fregola. Then garnish.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.