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A New Cookbook On All Things Noodles from Milk Street

Pearl Couscous Pilaf with Artichokes from 'Milk Street Noodles'

The latest cookbook from Milk Street founder Christopher Kimball is all about noodles! He joins us to discuss Milk Street Noodles: Secrets to the World’s Best Noodles, from Fettuccine Alfredo to Pad Thai to Miso Ramen, and take your calls.

Pearl Couscous Pilaf with Artichokes, Green Olives and Dill


Start to finish: 55 minutes (30 minutes active)

Servings: 4

 

Despite being cooked like a grain, pearl couscous, which also goes by the names Israeli couscous and ptitim, actually is a small, round pasta made from semolina. In this pilaf it gets a brief toast, bringing out sweet, nutty notes. We love the convenience of frozen artichoke hearts. Canned artichoke work, too; a 14-ounze can contains a little less than the amount called for here, but works fine. Pomegranate molasses, a thick syrup-like condiment made of concentrated pomegranate juice, provides sweet-tart notes that pair perfectly with warm allspice and briny olive. For added pops of color and fresh, tangy flavor, sprinkle a few tablespoons of pomegranate seeds over the dish just before serving.

 

1 ½ cups pearl couscous

4 tablespoons extra-virgin olive oil, divided

½ cup sliced almonds

1 large yellow onion, halved and thinly sliced

2 medium garlic cloves, thinly sliced

Kosher salt and ground black pepper

2 cups thawed frozen artichoke hearts, chopped (see headnote)

½ teaspoon ground allspice

½ cup pitted green olives, chopped

1 cup lightly packed fresh dill, chopped

2 teaspoons pomegranate molasses, plus more to serve

 

In a 12-inch skillet over medium-high, toast the couscous, stirring occasionally, until golden brown, 3 to 5 minutes. Transfer to a small bowl; set aside. In the same skillet over medium, add 2 tablespoon oil and the almonds. Cook, stirring often, until the almonds are golden brown, about 2 minutes. Transfer to another small bowl and set aside.

 

In the same skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the onion, garlic and ½ teaspoon salt; cook, stirring occasionally, until golden brown, 5 to 8 minutes. Return the couscous to the skillet and add the artichokes, stirring the coat. Stir in 3 cups water, the allspice, 1 ½ teaspoons salt and 1 teaspoon pepper. Bring to a simmer, then cover, reduce to a low and cook, undisturbed, until the couscous has absorbed most of the liquid, about 15 minutes.

 

Remove from the heat. Stir in the olives, half the dill and the pomegranate molasses. Taste and season with salt and pepper. Transfer to a serving dish a top with the toasted almonds, the remaining dill, and additional drizzle of pomegranate molasses and a sprinkle of black pepper.