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.
Toasted Pearl Couscous with Butternut Squash, Kidney Beans and Feta
This simple but satisfying vegetarian dish gets loads of flavor simply by toasting the pearl couscous to bring out notes of nuttiness and caramelization. Butternut squash adds color and subtle sweetness, while kidney beans and a good dose of cumin bring earthiness and savoriness. A sprinkling of sharp, salty feta cheese to finish is a perfect counterbalance. The lemon, dill and feta are added after cooking is complete, so if you’re aiming to be efficient, prep these ingredients after programming the pot.
4
Servings
Tip
Don't skip the 5-minute rest after stirring in the kidney beans, lemon and dill. The couscous needs the time to finish cooking in the pot's residual heat.
50 minutes
30 minutes active
Ingredients
-
3
tablespoons extra-virgin olive oil, divided
-
1
cup pearl couscous
Directions
-
01On a 6-quart Instant Pot, select Normal/Medium Sauté. Add 1 tablespoon of the oil and heat until shimmering. Add the couscous and cook, stirring often, until golden brown, 6 to 9 minutes. Using a large spoon, transfer the couscous to a small bowl; set aside. Add the remaining 2 tablespoons oil, the onion, garlic, cumin and 1 teaspoon salt, then cook, stirring occasionally, until they begin to brown, 6 to 9 minutes. Add 2 cups water and scrape up any browned bits. Stir in the couscous, squash, 1½ teaspoons salt and ½ teaspoon pepper, then distribute in an even layer.
Reviews
December 6, 2022
Make without insta-pot
Any suggestions on making this without an insta-pot? It looks fantastic but I need to make it on stove and/or in oven…
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
