Basic Couscous Pressure Cooker Recipe

Recipe Category: Grain


Basic Couscous Pressure Cooker Recipe


SERVES 6 to 8 – Cooker: 5- to 7-quart – Time: 2 minutes at HIGH pressure

  • 3 cups (two 10-ounce boxes) instant couscous
  • 4½ cups water
  • 2 tablespoons olive oil
  • 3 tablespoons butter, cut into pieces
  • 1 teaspoon sea salt


  1. Combine the couscous, water, oil, butter, 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 2 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 another 5 minutes
  11. Fluff the couscous with a fork
  12. Spoon out the cooked grain to a serving bowl to serve immediately or let cool to room temperature
  13. Will keep in an airtight container in the refrigerator for 2 days
  14. Saffron Couscous: Crush 16 saffron threads with the salt in a mortar and pestle or using the flat side of a chef’s knife on a cutting board until a coarse powder is formed
  15. Add in Step 1
  16. Heat ½ cup slivered blanched almonds in a saute pan with 2 teaspoons olive oil over medium-high heat
  17. Stir and cook until the nuts are just turning golden
  18. Remove from the pan and drain on paper towels
  19. Serve the saffron couscous sprinkled with the almonds

Full List of Grain Recipes
Full List of Couscous Recipes

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