Instant Pot Moroccan Couscous is packed with veggies, chickpeas & raisins. It's get's done under 20 mins & freezes well. Your whole family will love this vegetable couscous Moroccan recipe.
1cupcouscous - **use Moroccan couscous, aslo known as instant couscous.
1cuponion - **roughly chopped red onion. You can use yellow onion as well.
1cupred bell pepper - **roughly chopped into small squares.
1cupzucchini - **roughly chopped into small cubes.
1cupchickpeas - **drained & rinsed from the can or you can use pressure cooked chickpeas as well.
½cupraisins - **I used golden raisins.
½cupgreen onion - **roughly chopped. Use only the green part.
1.5cupsvegetable stock
salt to taste - **add according to your own personal taste preference.
2tablespoonolive oil - **use extra light or light olive oil.
Seasonings
½teaspoonpaprika - **sweet paprika.
½teaspoonground cumin
½teaspoonground coriander
Instructions
Saute veggies
Set the instant pot on SAUTE mode at NORMAL heat setting. You can change the heat setting by pressing the SAUTE button more than once. Add oil, when the oil becomes hot gently add the onion, bell pepper & the zucchini. Saute for 2 mins. Now, add salt according to your own personal taaste prefernce and also add the seasonings (paprika, cumin, coriander). Saute very well or until the onion begins to become soft.
Deglaze pot
Add the cooked chickpeas, stir to mix well. CANCEL the SAUTE mode and pour the veggie stock. Deglaze pot very well by scraping the sides and the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles and help prevent the BURN error. DO NOT rush this step!
Pressure Cook
Now, drizzle the couscous on top of the stock in a single layer. DO NOT stir or mix. PRESSURE COOK on HIGH for just 0 minute (zero minute). Once the pressure cooking cycle is over the instant pot will begin to beep. Immediately perform a quick pressure release, open the lid once the metal floating pin on top of the lid drops. Turn off the instant pot.
Fluff, garnish, serve
Give everyhting in the pot a good stir to mix everyhting uniformly. This will also help to fluff the couscous. You can do this with a ladle, spatula or a pair of forks. Now, add the raisins and the chopped green onion. Stir to mix well. Allow the cooked couscous to rest in the pot for 10 mins. This will make the couscous extra fluffly. Serve and enjoy! Scroll up to find Tips & detailed Step by step photos.
Notes
Fluffy Couscous: For perfectly fluffy couscous do fluff the cooked couscous with the help of a pair of forks once the pressure cooking cycle is over. Allow the cooked couscous to rest for few mins. This will allow the couscous to absorb the moisture fully and fluff up even more.
Spicy Moroccan couscous: Todays recipe is not spicy. If you prefer spicy instant pot couscous do add about ½ teaspoon red pepper flakes along with the other spices.
Calorific details are provided by a third party application & are to be used as indicative figures only. If you are on a restricted diet please do use your own preferred nutritional calculator.
Nutrition Facts
Instant Pot Moroccan Couscous
Amount per Serving
Calories
385
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
372
mg
16
%
Potassium
591
mg
17
%
Carbohydrates
68
g
23
%
Fiber
9
g
38
%
Sugar
7
g
8
%
Protein
11
g
22
%
Vitamin A
1533
IU
31
%
Vitamin C
60
mg
73
%
Calcium
63
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.