Ingredients
Scale
- 1 ½ cups Moroccan Couscous (dry)
- 1 ½ cups Chicken or Vegetable Broth
- 1 tablespoon Olive Oil or Unsalted Butter
- ½ teaspoon Salt (adjust to taste)
- ¼ teaspoon Garlic Powder (optional)
- Fresh parsley for garnish
Instructions
- Begin by measuring out your dry couscous and broth. Ensure the inner pot of your Instant Pot is clean and dry. If you are using butter, cut it into small pieces so it melts quickly. Having everything ready before you start the heat ensures the grains toast evenly without burning.
- Turn the Instant Pot to the “Sauté” setting. Add the olive oil or butter to the pot. Once melted, add the dry couscous and stir for about 1-2 minutes until the grains smell slightly toasted. Pour in the broth, salt, and garlic powder. Stir once to combine and scrape the bottom of the pot to prevent any sticking. Secure the lid and set the valve to the “Sealing” position. Select “Manual” or “Pressure Cook” on High for 1 minute. Once the timer beeps, perform a “Quick Release” by carefully moving the valve to the “Venting” position.
- Remove the lid once the pressure is fully released. Use a fork to gently fluff the couscous, breaking up any small clumps. Transfer the grains to a large serving bowl. Garnish with fresh chopped parsley or a squeeze of lemon juice for a bright finish. Serve immediately while warm.
- Cook Time: 6 minutes