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LOCATION: Recipes >> Pressure Cooker >> Couscous 02

Print this Recipe    Couscous 02

MEDITERRANEAN VEGETABLE COUSCOUS

1 to 2 Tbs. olive oil
2 tsp. minced garlic
1 cup coarsely chopped onions
1 1/2 cups boiling water
1 fennel bulb, cut into 1/2-inch strips (about 2 1/2 cups; chop and reserve
fronds) or 2 celery stalks sliced 1/2-inch, plus 1/2 tsp.fennel seeds
1 large red bell pepper, thinly sliced
1 large carrot, cut on diagonal into 1/2-inch slices
1/4 lb. mushrooms, halved
2 medium zucchini, cut into 1 1/2-inch chunks
1 1/2 cups coarsely chopped plum tomatoes
1/3 cup pitted oil-cured black olives
1 1/2 tsp. dried basil leaves
1 1/2 tsp. dried oregano leaves
1 tsp. salt or to taste
1/4 tsp. cinnamon
1/8 tsp. freshly ground black pepper
1 to 3 Tbs. balsamic vinegar or lemon juice
1 1/2 cups whole wheat couscous
1/4 cup minced fresh basil or parsley

Heat 1 tablespoon oil in pressure cooker. Add garlic; cook over
medium-high heat, stirring constantly, until just browned. Add
onions and cook, stirring frequently, 1 minute. Add water, fennel
bulb or celery and fennel seeds, bell pepper, carrot, mushrooms,
zucchini, tomatoes, olives, basil, oregano, salt, cinnamon and
pepper.

Lock lid in place. Over high heat, bring to high pressure. Lower
heat just enough to maintain high pressure and cook 2 minutes.
Reduce pressure using quick-release method. Remove lid.

Stir in 1 tablespoon vinegar or lemon juice, and couscous. Replace
lid; allow to steam 5 minutes until couscous is tender. Add fennel
fronds if using, basil, remaining 1 tablespoon oil, and additional
vinegar or lemon juice to taste. Stir well. Serves 6.

VARIATION: Leftovers are terrific at room temperature when drizzled
with olive oil and lemon juice, and garnished with olives.

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