Instant Pot Vegetable Pearl Couscous brings sweet, savory, and spicy flavors and textures to your table with minimal fuss. Whether you’re looking for meal prep, a simple weeknight dinner, a nutritious lunch option, or something to bring to your next gathering, give this pearl-sized pasta recipe a try.
There’s just something about these tiny, chewy balls of flavor that keeps me coming back for more—seriously, I could eat pearl couscous all day! Just like in Vegan Pearl Couscous Salad and Cranberry Orange Pearl Couscous Salad, these little gems soak up every bit of flavor you throw at them, making them totally addicting. Pearl couscous, also known as Israeli couscous, is the MVP of this dish.
One of the best things about this Instant Pot couscous recipe is its versatility—it’s got that perfect sweet, spicy, and savory mix that hits all the right notes. Whether you need a quick side dish or a hearty, one-pot meal, this Israeli-inspired recipe has you covered. Fluffy couscous, tender veggies, and bold flavors all in one pot and fast? Yes, please!
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Why I Love This Instant Pot Pearl Couscous
- Quick and easy, with perfect results every time
- Locks in vibrant flavors with the Instant Pot
- Versatile as a hearty side or light main dish
- Healthy, plant-based, and packed with nutrients
- It's a satisfying and simple dish, ideal for busy weeknights
- It's a one-pot meal, which is a dream for cleanup. For other delicious easy one-pot meal, try One Pot Vegan Minestrone or Vegan Hamburger Helper.
Ingredients
Here is what you'll need to make this quick and easy dish, plus some notes. See the recipe card for quantities.
- Pearl Couscous - Pearl couscous and Israeli couscous are essentially the same thing. Both are small, round pasta made from semolina flour, and they have a slightly chewy texture when cooked. The terms are often used interchangeably, with pearl couscous being more common in the U.S. and Israeli couscous being its name in other regions.
- Vegetable Broth - As usual, I recommend using the Better Than Boullion paste for vegetable broth. You can control how much flavor you want to infuse in the couscous. Combine a heaping tablespoon with the recommended water.
- Peppers: For the heat, I use one red Fresno pepper. It is easily found at all major grocery stores. It is mildly to moderately spicy and rank between 2,500 to 10,000 Scoville heat units (SHU), which puts them in a similar range to jalapeños. You can substitute it with a jalapeño.
- Garlic: If you don't like mincing garlic, use two to three frozen cubes from Trader Joe's (found in the frozen vegetable area). They are the epitome of convenience, and I use them all the time!
- Nuts: I'm partial to chopped pecans and the greatest nut ever known - walnuts. Use your favorite nut. Just give it a good chop so it's distributed evenly throughout the dish.
- Dried Cranberries: Substitute with raisins.
Variation
- Couscous is incredibly versatile. Feel free to add other vegetables like chopped spinach and baby kale. Let them wilt with the residual heat.
How To Make Instant Pot Vegetable Pearl Couscous
Here's the process in pictures. For details, visit the recipe card at the bottom of the post.
Step 1: Sauté the Veggies - Activate the sauté function on your Instant Pot, heat olive oil, then add onion and garlic, cooking until soft and fragrant for a couple of minutes.
Step 2: Add Carrots and Peppers - Add carrots and bell pepper to the pot and sauté briefly to begin softening.
Step 3: Couscous and Liquid - Stir in couscous, vegetable paste, water, and all the seasonings. Stir well, cover and set to pressure cook for 1 minute on low.
Step 4: Fluff - When the minute is up, let it naturally release for 4 minutes, then do a quick release. Stir in the chickpeas, nuts, and cranberries until fluffy and combined.
Dish it up, garnish with fresh parsley or cilantro if you want, and offer lemon wedges on the side for a fresh flavor.
Top Tips
- If your couscous seems dusty, rinse it under cold water and drain it well. This can help remove any excess starch and improve the texture.
- After it's natural release of about 4 minutes, it will take a few minutes (about 2 minutes) to quick-release. Pay close attention to prevent the couscous from becoming mushy.
Serving Suggestions
- As a Main Course: Serve it as a main dish with a side of roasted vegetables like Sheet Pan Oven Roasted Vegetables.
- With Protein: Pair it with Smoked Tofu or add diced super firm tofu to the ingredients.
- Salad: My favorite way of eating this couscous is to toss it with fresh mixed greens and drizzle a vinaigrette like Classic French Salad Dressing for a hearty salad. It's perfect for picnics or as a refreshing meal.
- Stuffed Peppers: Use the couscous mixture to fill bell peppers or tomatoes, then bake until the veggies are tender.
- Wrap or Pita Pocket: Spoon the couscous into a wrap or pita pocket, adding greens, sliced avocado, and a drizzle of tahini, yogurt sauce, or Pistachio Pesto for a portable lunch.
- Side Dish for Gatherings: It makes a perfect side dish for potlucks or family dinners since it can be enjoyed at room temperature or warm.
- Bowl: Create a couscous bowl similar to the Mediterranean Grain Bowl with Creamy Mint Dressing by layering the couscous with a variety of toppings like sliced avocado, sautéed greens, and a dollop of hummus or tzatziki.
- With a Stew or Curry: Serve the couscous as a side for a stew, or rich curry like Split Mung Bean Curry.
Storage
Leftover couscous can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, add a little water or vegetable broth and warm it in the microwave or on the stove over low heat. Stir occasionally to prevent it from drying out.
Pearl Couscous FAQS
No. The small couscous will not do well with the timing in this recipe. Stick to pearl or Israeli couscous. They are also known as ptitim, Jerusalem couscous or giant couscous.
To prevent mushy couscous, focus on two key steps: use the recommended liquid-to-couscous ratio, and ensure that after the natural release is no more than 4 minutes. Quickly open it up after the quick release and you should be golden.
No, traditional couscous is made from semolina wheat and is not gluten-free.
Leftover couscous can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, add a little water or vegetable broth and warm it in the microwave or on the stove over low heat. Stir occasionally to prevent it from drying out.
This dish can be made in advance, making it perfect for meal prep. Store it in the refrigerator, and when you're ready to serve, you might want to add a splash of water or broth to refresh it. It's delicious, cold, or reheated.
More Delicious Vegan Pasta Recipes
Have a minute? I'd love for you to dive into the comments and rate this Instant Pot Vegetable Pearl Couscous. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Instant Pot Vegetable Pearl Couscous
- Total Time: 15 minutes
- Yield: 4 Servings 1x
- Diet: Vegan
Description
Instant Pot Vegetable Pearl Couscous brings sweet, savory, and spicy flavors and textures to your table with minimal fuss. Whether you’re looking for meal prep, a simple weeknight dinner, a nutritious lunch option, or something to bring to your next gathering, give this pearl-sized pasta recipe a try.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped (about 1 heaping cup)
- 2 cloves garlic, minced
- 1 cup diced carrot
- 1 diced bell pepper, any color
- 1 red Fresno pepper or jalapeño, chopped
- 1 heaping tablespoon of Better Than Boullion Paste in 2 ¼ cups water*
- 2 cups pearl or Israeli couscous
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper to taste
- 1 can chickpeas, drained and rinsed
- ¼ cup of chopped nuts - walnuts, pecans, or your choice
- ¼ cup dried cranberries
- optional: chopped fresh parsley or cilantro and lemon wedges for garnish
Instructions
- Sauté the Veggies: Turn your Instant Pot to low heat, sauté function, and heat the olive oil. Add the chopped onion and garlic, sautéing until they're soft and fragrant, which should take about 3 minutes.
- Add the Carrots and Peppers: Toss in the diced carrots, bell pepper, and Fresno pepper, giving them about 2-3 minutes in the pot.
- Couscous and Liquid: Add the vegetable paste, water, couscous, and seasonings, stirring to ensure they're evenly distributed.
- Pressure Cook: Secure the lid of your Instant Pot, set the valve to sealing, and cook on manual (high pressure) for 1 minute.
- Release and Fluff: Once the cooking time is up, let the pressure release naturally for 4 minutes, then do a quick release for any remaining pressure.
- Incorporate Chickpeas, Nuts, and Cranberries: Carefully remove the lid and add the chickpeas, nuts, and cranberries. The residual heat will heat them. Mix and fluff the couscous to separate the grains and mix everything evenly.
- Serve: Transfer the couscous to a serving dish. Garnish with the chopped parsley or cilantro and serve with lemon wedges on the side.
Equipment
6-quart Instant Pot Duo Evo Plus
Buy Now →Notes
*If you don’t have a vegetable paste like Better Than Bouillon, no worries. You can swap the water and paste for the same amount of vegetable broth. But honestly, next time, grab some—it’s that good and worth keeping as a pantry staple.
Substitute the coriander, cumin, and paprika for 2 teaspoons of graham masala.
If using a jalapeno instead of the Fresno pepper, discard the seeds for less spice.
Keep a close on those 4 minutes of natural release so the couscous doesn't get mushy. At the 4-minute mark, do the quick release, and as soon as the valve falls, remove the lid and continue to add the remaining ingredients.
With a 3-minute natural release, you will have more al dente pasta.
Couscous can clump together when refrigerated or when sitting too long. To fix clumped couscous, gently fluff it with a fork, add a splash of oil or warm liquid, and reheat if needed; to prevent clumping, use the right liquid ratio, fluff immediately after cooking, and coat with a bit of oil.
Nutritional information is only an estimate.
- Prep Time: 5 minutes
- Release Time: 4 minutes
- Cook Time: 6 minute
- Category: pasta recipes
- Method: Instant Pot
- Cuisine: Mediterranean
Aaron Campbell says
This was super easy to make and it came out delicious. You weren't kidding, I could eat the whole thing by myself!
Regi Pearce says
I'm so happy it was super easy for you. The Instant Pot is awesome. I always have to make sure there is someone enjoying it with me so I don't eat it all. lol