Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Pearl Couscous with Herbs, Almonds and Pecorino
35 minutes 20 minutes active
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.
tablespoons extra-virgin olive oil, plus more to serve
ounces thinly sliced pancetta, finely chopped
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.