Pearl Couscous with Herbs Almonds and Pecorino

This dish marries salty, savory ﬂavors with fresh herbal notes and the nutti-ness 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 couscous cooks. Serve as a light main course, or offer it as a side dish to grilled or roasted chicken or lamb.

Cuisine

Modern

Course

Lunch, Main Course, Side Dish

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 4 servings, Chistopher Kimball, chopped fresh basil, chopped fresh mint, contributed, cook 25 min, couscous, dry white wine, easy, extra-virgin olive oil, fennel seeds, instant pot recipes, kosher salt and ground black pepper, lemon juice, lunch, main course, modern, pearl couscous, pecorino romano cheese, prep 10 min, pressure cook, salted roasted almonds, sauté, side dish, small yellow onion, thinly sliced pancetta

Prep Time

10 min

Cook Time

25 min

Servings

4 servings

Ingredients

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

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.