Recipes
Pearl Couscous with Herbs Almonds and Pecorino
4 servings
30-60 min
Easy
INSTRUCTIONS
- START: On 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 seeds 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.
- Fast: Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 5 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
- FINISH: Stir in the lemon juice, half the pecorino, half of each herb and half the almonds. Taste and season with salt and pepper. Transfer to a serving bowl and sprinkle with the remaining cheese, the remaining herbs and the remaining almonds, then drizzle with oil.
Notes
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.
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About the chef
Christopher Kimball
Christopher Kimball is the founder of Milk Street, a multimedia cooking enterprise that includes a magazine, television show, and online cooking school. Prior to this, he co-founded America’s Test Kitchen and was a prominent figure in its TV shows and publications. Known for his dedication to accessible, globally inspired cooking, Kimball’s career centers on demystifying complex culinary techniques for home cooks. With decades of experience, he continues to influence the food world with his signature blend of culinary education and exploration.
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