Vegetarian Couscous

Vegetarian couscous is a hearty and satisfying dish with middle eastern flavors.

We love couscous, and our favorite is lamb couscous (recipe here). The vegetarian version is as flavorful and delicious.

On top, it’s so easy and quick to make with Instant Pot.

You virtually can use any vegetables that you like, just be mindful of the cooking time.

For 4 to 5 people, here at the ingredients:

• 2 bell peppers, diced
• 1 zucchini, diced
• 1 sweet potato (or any type of potato), diced
• 1 onion, diced
• 3 cloves garlic diced
• 1/2 inch garlic grated
• 1 block of pressed tofu (optional), sliced
• 1 x 13 oz can of chick peas
• 1 x 28 oz can of diced or stewed tomatoes
• 1 cup vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon cumin powder
• 1 teaspoon coriander seeds
• 1/2 teaspoon cinnamon
• fresh or dried thyme
• salt and pepper to taste

For Garnish:

2 cups instant couscous – cook according to package instructions

Instructions

Set instant pot to sauté function. Heat olive oil. Fry the onions, garlic and ginger till fragrant, about 3 to 4 minutes. Add the diced sweet potato, broth, canned tomatoes including the sauce, the spice.

Cancel the saute function. Switch to pressure cook high for 4 minutes with natural release.

Meanwhile, prepare the couscous according to the package instructions.

When pressure cooking time is up, open the lid. Taste the broth and adjust seasoning. Cancel the pressure cook and set on Saute function. Add the diced bell peppers, zucchini, sliced tofu, the canned chick peas (without liquid). Boil for 3 to 4 minutes.

Scoop the vegetable stew over the cooked couscous. Sprinkle diced apricot on top and serve hot.

We hope you love the products we recommend. Just so you know we may collect a compensation from the affiliate links on this page if you decide to shop from them, at no extra cost to you. Thank you for your support.