Couscous & Vegetable Medley - Instant Pot Pressure Cooker
Israeli Couscous cooked with vegetables of choice in Instant Pot or Pressure Cooker. Enjoy it as a side or salad.
Heat the instant pot in sauté mode and add olive oil to it.
Add the bay leaves and onions. Sauté for 2 minutes.
Add the bell peppers and carrots. Sauté for one more minute.
Add the couscous, water, garam masala and salt. Stir well.
Change the instant pot setting to manual mode for 2 minutes.
When the instant pot beeps, do 10 minutes NPR. This means release the pressure manually 10 minutes after the beep.
Fluff the couscous, it is fully cooked. Mix in the lemon juice. Garnish with cilantro and serve hot.
- Prepare with vegetables of your choice. I used bell peppers, carrots and onions, which I had at home. Other options are cauliflower, broccoli, edamame and green peas.
- If you like, you can add more spices, I wanted to keep the spices light so my daughter could eat it.
Calories: 460kcal | Carbohydrates: 86g | Protein: 13g | Fat: 5g | Sodium: 824mg | Potassium: 414mg | Fiber: 7g | Sugar: 4g | Vitamin A: 8370IU | Vitamin C: 56.4mg | Calcium: 47mg | Iron: 1.4mg