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Toasted Pearl Couscous with Butternut Squash, Kidney Beans and Feta

Toasted Pearl Couscous with Butternut Squash, Kidney Beans and Feta

By Julia Rackow & Courtney HillApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    30 minutes active
  • Rating

This simple but satisfying vegetarian dish gets loads of flavor simply by toasting the pearl couscous to bring out notes of nuttiness and caramelization. Butternut squash adds color and subtle sweetness, while kidney beans and a good dose of cumin bring earthiness and savoriness. A sprinkling of sharp, salty feta cheese to finish is a perfect counterbalance. The lemon, dill and feta are added after cooking is complete, so if you’re aiming to be efficient, prep these ingredients after programming the pot.

Tip

Don't skip the 5-minute rest after stirring in the kidney beans, lemon and dill. The couscous needs the time to finish cooking in the pot's residual heat.

Ingredients
  • 3

    tablespoons extra-virgin olive oil, divided

  • 1

    cup pearl couscous

  • 1

    medium yellow onion, chopped

  • 4

    medium garlic cloves, chopped

  • 1

    tablespoon ground cumin

  • Kosher salt and ground black pepper

  • 1

    pound butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 cups)

  • 15½

    ounce can kidney beans, rinsed and drained

  • 1

    tablespoon lemon juice, plus lemon wedges to serve

  • 3

    tablespoons chopped fresh dill

  • 3

    ounces feta cheese, crumbled (about ½ cup)

Step 1

On a 6-quart Instant Pot, select Normal/Medium Sauté. Add 1 tablespoon of the oil and heat until shimmering. Add the couscous and cook, stirring often, until golden brown, 6 to 9 minutes.

Using a large spoon, transfer the couscous to a small bowl; set aside. Add the remaining 2 tablespoons oil, the onion, garlic, cumin and 1 teaspoon salt, then cook, stirring occasionally, until they begin to brown, 6 to 9 minutes.

Add 2 cups water and scrape up any browned bits. Stir in the couscous, squash, 1½ teaspoons salt and ½ teaspoon pepper, 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 kidney beans, lemon juice and half the dill. Re-cover without locking the lid in place and let stand for 5 minutes.

Taste and season with salt and pepper. Transfer to a serving bowl and sprinkle with the feta and the remaining dill. Serve with lemon wedges.