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.
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.
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
Pressure Cooker Rice and chicken
Instant Pot Guinness Beef Stew
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Instant Pot Couscous (Vegetable Couscous)
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
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.
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!
Overseas says
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!
Ajoke says
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.
Still overseas says
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)
Ajoke says
I am happy to know cauliflower worked for you and more importantly that you enjoyed the recipe. Thank you!
Dee says
Fast, easy and delicious! This one is toddler-approved!
Ajoke says
Yay happy days! Thanks for the feedback and I am glad you and your family enjoyed it.
sophy says
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.