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I've fallen head over heels for this instant pot couscous recipe! Busy weeknights call for quick, delicious meals, and this dish delivers. Fluffy grains bursting with flavor, ready in minutes? Yes, please! My family gobbles this up faster than I can serve it. Whether you're new to couscous or a seasoned pro, this foolproof method will become your go-to. Plus, customizing with herbs or veggies makes endless variations. Let's dive into making perfect couscous every time!
Ingredients for Delicious Instant Pot Couscous
- Couscous: Quick-cooking grain, absorbs flavors well, adds texture and bulk to the dish, perfect for a speedy meal.
- Vegetable or chicken broth: Infuses depth of flavor, adds moisture, enhances the overall taste, provides a savory base for the couscous.
- Olive oil: Adds richness and a hint of fruity flavor, prevents sticking, contributes to the overall mouthfeel of the dish.
Essential Tools for Making Couscous in the Instant Pot
- Instant Pot: Essential for pressure cooking the couscous quickly and efficiently.
- Measuring cup: Needed to accurately measure the couscous and broth for the perfect ratio.
Instant Pot Couscous Recipe: Simple & Delicious
Equipment
- Instant Pot
Ingredients:
General Ingredients
- 1 cup couscous
- 1 cup vegetable or chicken broth
- 1 tablespoon olive oil
- to taste Salt and pepper
- Optional chopped fresh herbs for garnish
Instructions:
- Pour couscous into the Instant Pot.
- Add broth, olive oil, salt, and pepper. Stir to combine.
- Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
- Once done, allow for a natural pressure release for 5 minutes, then quick release any remaining pressure.
- Fluff the couscous with a fork and serve hot, garnished with fresh herbs if desired.
Notes:
Nutrition value:
Keywords:
Can You Make Instant Pot Couscous Ahead of Time?
Make Ahead Instructions
- Cook the couscous according to the recipe.
- Allow the couscous to cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the couscous according to the recipe.
- Allow the couscous to cool completely.
- Place in a freezer-safe container or bag, removing as much air as possible.
- Freeze for up to 3 months.
- Thaw in the refrigerator before reheating.
Couscous is actually a type of pasta, not a grain, made from semolina flour.
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