Go Back
–+ servings
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 7 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
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
Tried this recipe?Mention @thedinnerbite or tag #thedinnerbite!
Tried this recipe?Let us know how it was!