Couscous with Figs and Almonds
By :Meals in a Jar Cookbook by Pamela Ellgen
Print Recipe
This simple side dish is delicious served warm or chilled. I like to take it to the beach for picnics or serve it warm alongside a roast in the late fall. Jar size: 3 cups
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Course Side Dish
Cuisine African
Difficulty Medium
Browse Category Side Dishes, Vegan & Vegetarian
Duration less than 15 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 3 minutes
Servings
4-6 Servings
Ingredients
Dry ingredients
  • 2 cups couscous
  • 2 tablespoons dried onion
  • 1 teaspoon dried mint
  • 1/4 teaspoon dried cinnamon
  • 1 teaspoon sea salt
  • 1/2 cup sliced dried figs
  • 1/2 cup slivered toasted almonds
For Cooking and Serving
  • 4 cups vegetable broth or water
  • 4 cups vegetable broth or water
Course Side Dish
Cuisine African
Difficulty Medium
Browse Category Side Dishes, Vegan & Vegetarian
Duration less than 15 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 3 minutes
Servings
4-6 Servings
Ingredients
Dry ingredients
  • 2 cups couscous
  • 2 tablespoons dried onion
  • 1 teaspoon dried mint
  • 1/4 teaspoon dried cinnamon
  • 1 teaspoon sea salt
  • 1/2 cup sliced dried figs
  • 1/2 cup slivered toasted almonds
For Cooking and Serving
  • 4 cups vegetable broth or water
  • 4 cups vegetable broth or water
Votes: 0
Rating: 0
Rate this recipe!
Instructions
Preparation:
  1. Layer the dry ingredients in the jar in the order listed.
To Cook:
  1. Place all of the jarred ingredients into the Instant Pot. Add 4 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “sealed” position. Pressure Cook on high for 3 minutes. Allow the steam pressure to release naturally for 5 minutes, then release any remaining pressure manually.
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