Pearl Couscous with Wild Boar Rib Meat

I started tonight’s dish with 4 cups of pearl couscous. One cup was darkened in olive oil in a pan until it was almost black. The other 3 cups were added to the InstantPot with 4 1/4 cups of reconstituted broth, and cooked for two minutes on high pressure and allowed a natural release.

The broth is from a Better than Bullion concentrate.

Next, I simmered about 10 ounces of matchstick carrots in a pan on the stove.

While the carrots were cooking, I placed a rack of wild boar ribs from my last hog hunting trip in the InstantPot. After browning and glazing the outside of the meat in a pan, I cooked it for 30 minutes in the InstantPot with a 10 minute release. The meat just slides off the bone. The spices added to the meat are turmeric, black pepper, a pinch of brown sugar, and a splash of liquid smoke.

Next, I prep my “green sauce”. I chopped an entire bunch of curly parsley, and a bunch of cilantro. Now — keep in mind there’s a segment of the population that has genetics that causes cilantro to taste like soap. If you’re one of those unfortunate folks… you can stem a bunch of broccoli and finely chop the florets instead.

Then I chop up an entire bunch of green onions.

All of this is added to a small sauce pan together with some turmeric, black pepper, a pat of butter, and cooked in a cup full of red wine (malbec) until it’s done. And by done, I mean it's almost soupy.

The ingredients are mixed into the pot as follows…. First add the carrots. Stir in until blended. Then add the green sauce until blended. Then add the finely minced meat on top and stir this into the pot. Couscous is actually a type of pasta. It comes in two forms — pearl which is an Israeli kind, or Moroccan, which is finer in size and is used in most Mediterranean dishes.

I like to have my couscous with a hint of Lea and Perrin Worcestershire sprinkled on the plate instead of salt. And I chase it with a bit of Malbec red wine. Makes for some great eating. You can have it with variations of the shredded meat, and you can eat it hot or cold.