Pearl Couscous with Herbs Almonds and Pecorino

By: Chistopher Kimball

Pearl Couscous with Herbs Almonds and Pecorino
cuisine icon Cuisine
Modern
cuisine icon Course
Lunch, Main Course, Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon 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 icon Prep Time
10 min
cook icon Cook Time
25 min

serving icon 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.
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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