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

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.

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.