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    Home » Instant Pot Pressure Cooker » Instant Pot Couscous (Vegetable Couscous)

    Published: Feb 3, 2020 · Modified: Oct 11, 2020 by Ajoke · This post may contain affiliate links ·

    Instant Pot Couscous (Vegetable Couscous)

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    Spicy vegetable couscous cooked in an instant pot electric pressure cooker! It is quick, easy and seriously delicious. A perfect side dish or mains for a meatless Monday dinner, totally vegetarian and healthy too.

    This pressure cooker couscous cooks for zero minutes which makes it a perfect weeknight dinner or lunch as well. Serve with shrimps, chicken or salmon and it can be eaten on its own. Let me show you how to cook couscous perfectly in an IP in easy steps.

    Instant Pot Vegetable Couscous

    You are probably wondering why you have to cook couscous in an instant pot especially since it would only take you zero minutes. Well, I see your point and I totally get it. There are some instant pot recipes I think should be made the conventional way like instant pot cakes and instant pot cheesecake.

    Honestly, I get it but the truth is; once you get used to cooking in an electric pressure cooker, you will find it hard to cook in a conventional way. I honestly can’t remember the last time I cooked rice, chicken or vegetables on the stove top. 

    Right, let's get back to the recipe of today, instant pot vegetable couscous. I am a big fan of couscous, I like it in any form. From plain couscous to couscous salad and this Moroccan spiced couscous.

    a plate of instant pot pressure cooker couscous.

    What is Couscous

    Couscous is a tiny grain-like pasta made with durum wheat semolina flour and water. 100g of dried uncooked couscous is about 154 calories which is enough portion for one person. Cooking couscous with vegetable and proteins is the most nutritious way of getting the best out it.

    Types of couscous

    Moroccan couscous is the type I am cooking today and it is also called instant couscous. It literally needs no cooking depending on the recipe you are using it for. The easiest way of making this type of couscous is by mixing hot boiling water to it and leaving it to stand for some few minutes.

    Israeli couscous or pearl couscous, it is like a pearl size and larger than the Moroccan type. This cooks like long grain rice and mostly used in salads.

    Lebanese couscous, this is largest and cooks longer than the rest.

    Why This Recipe Works

    • It is quick and easy
    • It is packed full of flavours and recipe is adaptable and you can adjust the flavours to suit your buds.
    a cup of instant couscous.

    What’s in my Vegetable couscous

    Couscous

    Chickpeas: I used my homemade instant pot chickpeas for this recipe but feel free to use canned chickpeas

    Mixed frozen vegetables

    Red bell pepper

    Onion

    Chicken stock: substitute with vegetable stock or water

    Vegetable oil: substitute with olive oil

    Spices used

    Cumin

    Turmeric

    Paprika

    Coriander

    Cardamom

    Cinnamon

    Cayenne pepper

    Garlic granules

    Salt

    How to Cook Instant Pot Couscous (Vegetable Couscous)

    Add cumin, paprika, cardamom, coriander, paprika, turmeric, garlic granules and salt into a bowl and set aside.

    Turn on the IP and select the sauté button, add vegetable oil. Once it gets hot, add chopped onions and chopped red bell peppers and sauté until soft. Add the frozen vegetables and chickpeas, stir to combine.

    Pour the stock into the vegetable mix and stir to combine. Sprinkle couscous into the stock then lastly, sprinkle the spices over the couscous.

    Lock the IP securely and turn the valve to sealing position. Select manual or high pressure and set the timer to ZERO minutes. Once the pressure cooker completes its cycle, carefully do a quick release. Open the lid and fluff the couscous with a fork.

    Leave to stand for a minute or two before serving with any protein of choice or on its own.

    NOTE: Do not stir after adding couscous and spices to avoid getting BURN notice, and if you do get one, do not fret, open the lid, leave to stand for a minute and the vegetable couscous will be ready to eat.

    How to store cooked couscous

    This vegetable couscous last up to 3 days in the refrigerator in an airtight container

    To reheat: you can reheat this in the microwave and it can be eaten cold too

    Other Easy Instant Pot Recipes You'll Love

    Instant Pot Rice Pudding

    Pressure Cooker Rice and chicken

    Instant Pot Basmati Rice

    Instant Pot Guinness Beef Stew

    If you made this instant pot pressure cooker vegetable couscous recipe, don’t forget to leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox

    instant pot spicy vegetable couscous

    Instant Pot Couscous (Vegetable Couscous)

    Ajoke
    Spicy vegetable couscous cooked in an instant pot electric pressure cooker! It is quick, easy and seriously delicious. A perfect side dish or mains for a meatless Monday dinner, totally vegetarian and healthy too. This pressure cooker couscous cooks for zero minutes which makes it a perfect weeknight dinner or lunch as well. Serve with shrimps, chicken or salmon and it can be eaten on its own.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 0 mins
    Total Time 15 mins
    Course Side Dish
    Cuisine Mediterranean
    Servings 3
    Calories 510 kcal

    Equipment

    • Instant pot electric pressure cooker

    Ingredients
      

    • 1 cup instant couscous
    • 1 cup cooked chickpeas
    • 1 ½ cups mixed frozen vegetables
    • 1 Red bell pepper chopped
    • 1 small onion chopped
    • 2 cups low sodium chicken stock substitute with vegetable stock or water
    • 2 tablespoons vegetable oil substitute with olive oil

    Vegetable couscous spices

    • 1 teaspoon cumin
    • 1 teaspoon Turmeric
    • 1 teaspoon paprika
    • ½ teaspoon coriander
    • ½ teaspoon ground cardamom optional
    • ½ teaspoon cinnamon
    • ½ teaspoon cayenne pepper use as desired
    • 1 teaspoon garlic granules
    • Salt to taste

    Instructions
     

    • Add cumin, paprika, cardamom, coriander, paprika, turmeric, garlic granules and salt into bowl and set aside.
    • Turn on the IP and select the sauté button, add vegetable oil. Once it gets hot, add chopped onions and chopped red bell peppers and sauté until soft. Add the frozen vegetables and chickpeas, stir to combine.
    • Pour the stock into the vegetable mix and stir to combine. Sprinkle couscous into the stock then lastly, sprinkle the spices over the couscous.
    • Lock the IP securely and turn the valve to sealing position. Select manual or high pressure and set the timer to ZERO minutes. Once the pressure cooker completes its cycle, carefully do a quick release. Open the lid and fluff the couscous with a fork.
    • Leave to stand for a minute or two before serving with any protein of choice or on its own.

    Notes

    NOTE:

    Do not stir after adding couscous and spices to avoid getting BURN notice, and if you do get one, do not fret, open the lid, leave to stand for a minute and the vegetable couscous will be ready to eat.

    How to store cooked couscous

    • This vegetable couscous last up to 3 days in the refrigerator in an airtight container
    • To reheat: you can reheat this in the microwave and it can be eaten cold too

    Nutrition

    Calories: 510kcalCarbohydrates: 82gProtein: 20gFat: 13gSaturated Fat: 8gSodium: 105mgPotassium: 776mgFiber: 13gSugar: 6gVitamin A: 6330IUVitamin C: 64mgCalcium: 84mgIron: 5mg

    Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

    Keyword how to cook couscous, instant pot couscous, spicy couscous, vegetable couscous
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    Tried this recipe?Let us know how it was!

    DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #THEDINNERBITE OR TAG @THEDINNERBITE ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!

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    Filed Under: Instant Pot Pressure Cooker, Meatless Monday Tagged With: healthy, quick and easy, vegetables, vegetarian

    About Ajoke

    Hello, Nice to meet you! Welcome and thanks for visiting my food blog "The Dinner Bite". Feel free to browse through, you are guaranteed nothing here but a yummy experience

    Previous Post: « Perfect Instant Pot Basmati Rice
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    Reader Interactions

    Comments

    1. Overseas says

      February 28, 2021 at 3:25 pm

      5 stars
      My picky 3yo devoured this!
      I used shallots, peppers, shredded carrots, shredded zucchini, and some frozen peas. The couscous wasn’t done with 0 min and quick release, so I put it on again with a drop of water for 1 min and it was great. Next time I’ll do 0 min and natural release. Awesome flavor and so easy to use whatever is on hand!

      Reply
      • Ajoke says

        February 28, 2021 at 10:29 pm

        Yay! I am a happy food blogger tonight! I am happy when my recipes get a thumbs up from the little one. Thank you for trying it and making it your own.

        Reply
        • Still overseas says

          March 07, 2021 at 12:27 pm

          5 stars
          I just made this using cauliflower ‘Rice’ in the instant pot. It’s almost as delicious as the couscous.!!! Did 1 cup liquid and 1 min high pressure , quick release (used defrosted cauliflower rice)

          Reply
          • Ajoke says

            March 10, 2021 at 12:22 am

            I am happy to know cauliflower worked for you and more importantly that you enjoyed the recipe. Thank you!

            Reply
    2. Dee says

      April 07, 2020 at 2:00 pm

      5 stars
      Fast, easy and delicious! This one is toddler-approved!

      Reply
      • Ajoke says

        April 07, 2020 at 2:55 pm

        Yay happy days! Thanks for the feedback and I am glad you and your family enjoyed it.

        Reply
    3. sophy says

      February 07, 2020 at 7:13 am

      Instant pot recipes are a hit these days, everyone prefers a dish that you dump everything in the pot and it just cooks on its own. The recipe is packed with flavours and definitely satisfies the taste buds.

      Reply

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