Lemon Whole-Wheat Couscous Pressure Cooker Recipe

Lemon Whole-Wheat Couscous Pressure Cooker Recipe

Ingredients

SERVES 5 to 6 – Cooker: 5- to 7-quart – Time: 3 minutes at HIGH pressure

• 2 cups instant whole-wheat couscous
• 3½ cups low-sodium chicken broth
• 2 tablespoons olive oil
• ¼ cup fresh lemon juice
• 1 tablespoon grated lemon zest
• ½ teaspoon sea salt
• ¼ cup chopped fresh chives or cilantro (optional)
• ¼ preserved lemon (optional), pulp discarded, peel rinsed and minced

Method

1. Combine the couscous, broth, oil, lemon juice and zest, and salt in a 5- to 7-quart pressure cooker
2. Bring to a boil
3. Close and lock the lid
4. Set the burner heat to high
5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
6. Set a timer to cook for 3 minutes
7. Remove the pot from the heat
8. Open the cooker with the Natural Release method; let stand for 15 minutes
9. Be careful of the steam as you remove the lid
10. Set the lid askew on the pot and let stand for another 5 minutes
11. Fluff the couscous with a fork and stir in the chives and preserved lemon, if using
12. Spoon out the cooked grain to a serving bowl to serve immediately or let cool to room temperature and store in an airtight container in the refrigerator for up to 2 days
13. Lemon Whole-Wheat Couscous with Currants and Green Onions: Add ¼ teaspoon turmeric and ¾ cup currants in Step 1
14. Substitute chopped green onions for the chives or cilantro in Step 4

Full List of Grain Recipes
Full List of Couscous Recipes