Pearl Couscous with Herbs Almonds and Pecorino


  • 2 tbsp extra-virgin olive oil
  • 2 oz thinly sliced pancetta
  • 1 small yellow onion
  • 1 cup pearl couscous
  • 1 tbsp fennel seeds
  • Kosher salt and ground black pepper
  • 1/2 cup dry white wine
  • 1 tbsp lemon juice
  • 2 oz pecorino Romano cheese
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh mint
  • 1/2 cup salted roasted almonds
  • 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.
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