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Pearl Couscous with Herbs, Almonds and Pecorino
This dish marries salty, savory flavors with fresh herbal notes and the nuttiness of roasted almonds. Fennel seeds add licorice undertones; grind the seeds to a powder in an electric spice grinder or with mortar and pestle (if you can find preground fennel seed at the store, use an equal amount). The herbs are less likely to discolor if chopped just before use; prep them while the pearl couscous (also called Israeli couscous) cooks. Serve as a light main course, or offer it as a side dish to grilled or roasted chicken or lamb.
4
Servings
Tip
Don't forget to scrape up the browned bits on the bottom of the pot after adding the wine. Those bits build depth of flavor in the finished dish.
35 minutes
20 minutes active
Ingredients
-
2
tablespoons extra-virgin olive oil, plus more to serve
-
2
ounces thinly sliced pancetta, finely chopped
Directions
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01On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and pancetta, then cook, stirring occasionally, until crisp, 2 to 3 minutes. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in the couscous, fennel seed and 1 teaspoon pepper. Add the wine and cook, scraping up the browned bits, until reduced and syrupy, 1 to 2 minutes. Stir in 2 cups water, then distribute the couscous mixture in an even layer.
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July 10, 2022
Great Flavors but Burn Notice!
Flavors are great - I was so excited by the ingredient list. I followed the recipe/directions to a T but unfortunately got a burn notice and a lot of my food got stuck to the bottom of the Instant Pot. This was my first time cooking pearl couscous in the Instant Pot - I think next time I would just make this recipe on the stovetop rather than risking a burnt instant pot
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