Couscous and Vegetable Medley
Israeli Couscous cooked with vegetables of choice in Instant Pot or Pressure Cooker. Enjoy it as a side or salad.
Servings Prep Time
4servings 5minutes
Cook Time
Servings Prep Time
4servings 5minutes
Cook Time
  • 1tablespoon olive oil
  • 2 bay leavesor Tej Patta
  • 1/2large onionchopped
  • 1large red bell pepperchopped
  • 1cup carrotgrated
  • 1 3/4cup couscous Isreali
  • 1 3/4cup Water
  • 2teaspoon saltor to taste
  • 1/2teaspoon garam masala
  • 1tablespoon lemon juice
  • cilantroto garnish
  1. Heat the Instant Pot in Sauté mode and add olive oil to it. Add the bay leaves and onions. Sauté for 2 minutes.
  2. Add the bell peppers and carrots. Sauté for one more minute.
  3. Add the couscous, water, garam masala and salt. Stir well.
  4. Change the instant pot setting to manual mode for 2 minutes. When the instant pot beeps, do 10 minutes natural pressure release. This means release the pressure manually 10 minutes after the beep.
  5. Fluff the couscous, it is fully cooked. Mix in the lemon juice. Garnish with cilantro and serve hot.
Recipe Notes
  1. Prepare with vegetables of your choice. I used bell peppers, carrots and onions, which I had at home. Other options are cauliflower, broccoli, edamame and green peas.
  2. If you like, you can add more spices, I wanted to keep the spices light so my daughter could eat it.