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top view of the Instant pot vegetable couscous in a bowl with a fork hanging on the plate.

Instant Pot Vegetable Pearl Couscous

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5 from 1 review

  • Author: Regi Pearce
  • 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

Units Scale
  • 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 1/4 cups water*
  • 2 cups pearl or Israeli couscous
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper to taste
  • 1 can chickpeas, drained and rinsed
  • 1/4 cup of chopped nuts - walnuts, pecans, or your choice
  • 1/4 cup dried cranberries
  • optional: chopped fresh parsley or cilantro and lemon wedges for garnish

Instructions

  1. 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. 
  2. Add the Carrots and Peppers: Toss in the diced carrots, bell pepper, and Fresno pepper, giving them about 2-3 minutes in the pot.
  3. Couscous and Liquid: Add the vegetable paste, water, couscous, and seasonings, stirring to ensure they're evenly distributed. 
  4. Pressure Cook: Secure the lid of your Instant Pot, set the valve to sealing, and cook on manual (high pressure) for 1 minute. 
  5. 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.
  6. 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.
  7. Serve: Transfer the couscous to a serving dish. Garnish with the chopped parsley or cilantro and serve with lemon wedges on the side. 

Equipment

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.

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

Nutrition

  • Serving Size: 1 bowl
  • Calories: 570
  • Sugar: 11.6 g
  • Sodium: 657.1 mg
  • Fat: 11.2 g
  • Carbohydrates: 100.1 g
  • Protein: 17.8 g
  • Cholesterol: 0 mg

Find it online: https://nutsandtwigs.com/instant-pot-vegetable-pearl-couscous/