Fregola is similar to couscous, with larger grains. Here, it’s tossed with salty feta, tangy grapefruit segments, and a zesty-sweet honey-mustard dressing. This stands up as a simple meal on its own, but if you wanted to serve it as a side, it would pair well with grilled meat, to mimic the char on the onions. Try it with shrimp, chicken, or salmon. You can also stir arugula into the salad to add some fresh greens and bulk it up a bit.
8 ounces uncooked toasted fregola pasta or Israeli couscous (about 1¼ cups)
1 small red onion, thinly sliced (about 1 cup), divided
4½ tablespoons extra-virgin olive oil, divided
1¾ teaspoons kosher salt, divided
2 medium-size red grapefruits (about 8 oz. each)
2 tablespoons fresh lemon juice (from 1 lemon)
1 teaspoon honey
1 teaspoon Dijon mustard
½ teaspoon black pepper
3 tablespoons chopped fresh dill, divided
2½ ounces feta cheese, crumbled (about ⅔ cup)
⅓ cup toasted hazelnuts, chopped
Sat fat 5.20g
How to Make It
Cook fregola in salted water according to package directions. Drain and rinse. Transfer to a large bowl, and let cool to room temperature, about 15 minutes.
Preheat broiler to high with oven rack 6 inches from heat. Toss ½ cup of the onion with ½ tablespoon of the oil and ¼ teaspoon of the salt on a baking sheet. Broil until lightly charred, 3 to 4 minutes; set aside.
Cut peel and pith from grapefruits using a sharp paring knife. Working directly over a medium bowl to catch juices, cut between membranes to release the grapefruit segments; set segments aside.
Whisk together lemon juice, honey, Dijon, pepper, 3 tablespoons of the grapefruit juice, 1 tablespoon of the dill, and remaining 4 tablespoons oil and 1½ teaspoons salt in a large bowl. Add fregola, charred and raw sliced red onion, feta, hazelnuts, and grapefruit segments; gently toss to coat. Garnish with remaining 2 tablespoons dill.
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