📝 About This Recipe
This bright and aromatic couscous is a masterclass in efficiency, utilizing the Instant Pot's steam power to bloom delicate semolina pearls into fluffy perfection. Infused with a rich vegetable broth, fresh garden herbs, and the vibrant zing of Meyer lemons, it offers a sophisticated side dish that tastes like a sunny afternoon in Morocco. It is the ultimate 'set it and forget it' grain dish that elevates any weeknight meal into a gourmet experience.
🥗 Ingredients
The Grains & Base
- 2 cups Dry Moroccan Couscous (not Israeli/pearl variety)
- 2 cups Vegetable Broth (low sodium preferred)
- 2 tablespoons Unsalted Butter (cut into small cubes)
- 1 tablespoon Extra Virgin Olive Oil (high quality)
Aromatics
- 1 Shallot (finely minced)
- 2 cloves Garlic (pressed or grated)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Bright Finish
- 1 tablespoon Lemon Zest (from about 1 large lemon)
- 2 tablespoons Fresh Lemon Juice (freshly squeezed)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 2 tablespoons Fresh Mint (chiffonade)
- 1/4 cup Toasted Pine Nuts (optional, for crunch)
- 2 Green Onions (thinly sliced)
👨🍳 Instructions
-
1
Plug in your Instant Pot and select the 'Sauté' function on the 'Normal' setting.
-
2
Add the olive oil and one tablespoon of the butter to the inner pot, allowing the butter to melt and foam slightly.
-
3
Add the minced shallots to the pot and sauté for 2-3 minutes until they become translucent and fragrant.
-
4
Stir in the garlic and cook for just 30 seconds, being careful not to let it brown or turn bitter.
-
5
Pour in the vegetable broth, salt, and black pepper. Use a wooden spoon to scrape any browned bits (fond) off the bottom of the pot to prevent a 'Burn' notice.
-
6
Bring the liquid to a gentle simmer. Once simmering, hit 'Cancel' to stop the sauté function.
-
7
Gently pour the dry couscous into the liquid. Do not stir vigorously; simply press down with a spoon to ensure all grains are submerged.
-
8
Place the remaining tablespoon of butter on top of the couscous.
-
9
Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position.
-
10
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for exactly 0 (zero) minutes. The time it takes to reach pressure is enough to cook the couscous.
-
11
Once the timer beeps, allow for a 5-minute Natural Pressure Release (NPR) to let the grains finish absorbing the steam.
-
12
Carefully release any remaining pressure and open the lid. The couscous will look like a solid mass at first.
-
13
Using a fork, gently fluff the grains from the outside in, breaking up any clumps.
-
14
Fold in the lemon zest, lemon juice, parsley, mint, and green onions until vibrant and well distributed.
-
15
Transfer to a warm serving bowl and garnish with toasted pine nuts for an elegant finish.
💡 Chef's Tips
Always use a fork to fluff couscous; a spoon will mash the delicate grains into a paste. If you prefer a nuttier flavor, sauté the dry couscous in the butter for 1 minute before adding the broth. Ensure your lemon zest is only the yellow part; the white pith underneath is quite bitter. For a vegan version, simply swap the butter for an additional tablespoon of olive oil or a plant-based butter substitute. If the couscous seems too dry after fluffing, drizzle with a tablespoon of extra virgin olive oil.
🍽️ Serving Suggestions
Pair with grilled lemon-oregano chicken skewers for a classic Mediterranean feast. Serve alongside roasted chickpeas and a dollop of Greek yogurt for a vegetarian main. Complements pan-seared salmon or sea bass beautifully. Enjoy chilled the next day as a refreshing grain salad with crumbled feta cheese. A crisp glass of Sauvignon Blanc or a sparkling lemon water pairs perfectly with the citrus notes.