Ingredients

• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 onion, chopped
• 2 1/2 cups pearl couscous
• 3 cups low-sodium chicken broth
• 2 bay leaves
• Kosher salt and freshly ground pepper
• 3/4 cup pitted dates, roughly chopped
• 3 scallions, thinly sliced
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 2 teaspoons finely grated lemon zest
• Pomegranate seeds, for topping

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Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the couscous and cook, stirring, until toasted, 3 to 5 minutes. Add the chicken broth, bay leaves, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, stirring. Reduce the heat to low; cover and cook until the liquid is absorbed and the couscous is tender, about 10 minutes. Discard the bay leaves.
2. Add the dates, scallions, parsley, dill and lemon zest to the pot and stir; season with salt and pepper. Transfer to a serving bowl. Drizzle with olive oil and top with pomegranate seeds.
3. Photograph by Ryan Liebe