Steps
- Heat 1 tablespoon of canola oil in a deep skillet over medium-high heat. Add 1 thinly sliced yellow onion and 1 large cored bulb of fennel cut into thin wedges; reserve its fronds.
- Cook for 7-10 minutes, then continue as needed until deeply golden. Add 3 tablespoons of butter; once melted and sizzling, stir in 1 heaping tablespoon of harissa paste for 30 seconds, then toss for 45 seconds.
- Add 1 cup of pearl couscous and stir for 1-2 minutes. Pour in 3 cups of water, season, and bring to a boil.
- Reduce the heat and simmer for 20-25 minutes, until tender, adding a little water if needed. Meanwhile, mix ½ cup of labneh with 1 tablespoon of lemon juice and salt.
- Loosen the labneh with water, a little at a time, until drizzleable. Spoon over the couscous and finish with the reserved fennel fronds and pomegranate seeds.