Toasted Pearl Couscous with Chicken and Chickpeas (Fast & Slow)
- Makes4 servings
- Cook Time1 hour
- Active time plus cooling35 minutes active
A key step for achieving maximum flavor in this one-pot meal is to toast the pearl couscous, which deepens its wheaty flavor and yields a nutty aroma. A sauté of garlic, onion, cumin and allspice creates a heady base for simultaneously cooking boneless chicken thighs and the toasted couscous; cutting the chicken into bite-sized pieces allows everything to finish cooking at the same same time. A spoonful of tangy-sweet pomegranate molasses brightens the flavors while balancing the warm, earthy spices.
Don't use regular couscous. Pearl couscous, sometimes referred to as Israeli couscous, is much larger so it cooks differently than regular couscous and retains a satisfying chew. Also, don't slice the carrots thinner than ½ inch or they will turn to mush.
Step 1
On a 6-quart Instant Pot, select Normal/Medium Sauté. Add 1 tablespoon of oil and heat until shimmering. Add the couscous and cook, stirring often, until golden brown, 7 to 10 minutes. Using a large spoon, transfer the couscous to a small bowl; set aside.
Add the remaining 1 tablespoon oil to the pot and heat until shimmering. Add the garlic and cook, stirring, until beginning to brown, about 1 minute, then add the onion, carrots, bay, 2 teaspoons salt and 1 teaspoon pepper.
Cook, stirring occasionally, until the onion has softened, 2 to 4 minutes. Add the cumin and allspice, then cook, stirring, until fragrant, about 30 seconds. Add 1 cup water and scrape up any browned bits. Stir in the chicken, the toasted couscous and 1 teaspoon salt, then distribute in an even layer.
Step 2
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.
Step 3
Stir in the chickpeas, pomegranate molasses and half the parsley. Re-cover and let stand for 5 minutes. Remove and discard the bay, then taste and season with salt and pepper.
Transfer to a serving bowl and sprinkle with the remaining parsley. Serve with additional pomegranate molasses for drizzling.
