Veggies:
1 onion diced
4 garlic cloves minced
1 cup frozen peas
1 zucchini cut into bite sized pieces
2 ripe roma tomatoes
1.5 cups of dry couscous
15oz can of chickpeas drained and rinsed
3 cups of veggie broth
1/4 tsp cinnamon
1/4 tsp coriander
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp turmeric
2 tablespoons pomegranate seeds.
extra broth for sautéing
Directions:
Add some broth to the Instant Pot and set to sauté. Once the steam starts, add the onions and garlic and sauté for 5 minutes. Then add the spices and mix to activate. Add a few more tablespoons of broth if needed. Add the zucchini, peas, tomatoes and chickpeas next. Let cook for about two minutes and keep stirring. Add more broth if needed. Add the couscous and the veggie broth and pomegranate seeds. Stir it all up to make sure the couscous is well covered with broth. Cancel the sauté setting. Put the cover on the Instant Pot, set to manual high pressure for 10 minutes. Let it do a natural release. When the pin has dropped, open the lid, stir it up and add some more spices if you need them. I added extra paprika and cumin. Serve topped with cilantro and extra pomegranate seeds. Enjoy
Link to YouTube video:
