Moroccan Seven-Vegetable Couscous Pressure Cooker Recipe

Recipe Category: Moroccan

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Moroccan Seven-Vegetable Couscous Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 1 minute at HIGH pressure

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 large white onion, coarsely chopped
  • 1 rib celery, thinly sliced
  • 1 medium to large turnip, peeled and cut into ½-inch cubes
  • pinch saffron threads or sweet paprika
  • pinch red pepper flakes or cayenne pepper
  • ½ teaspoon turmeric
  • ½ teaspoon ground cumin
  • 1 tablespoon grated peeled fresh ginger
  • 1 pound butternut squash, peeled, seeded, and cut into 1½-inch chunks
  • 8 ounces green beans, ends trimmed and cut into 1½-inch lengths
  • ¼ cup dried currants or golden raisins
  • 2 tablespoon minced dried apricots
  • 1 (14.5-ounce) can diced tomatoes in juice, drained
  • 2 cups vegetable broth
  • 1 stick cinnamon, broken in half
  • 1½ cups couscous (any kind)
  • 1 medium zucchini or yellow summer squash, sliced ¼ inch thick
  • ¾ cup frozen petite peas, thawed
  • sea salt
  • ¼ cup chopped fresh cilantro
  • ½ cup blanched slivered almonds, toasted
  • 2 lemons, each cut into 6 wedges, for serving
  • extra virgin olive oil, for drizzling

Method

  1. In a 5- to 7-quart pressure cooker over medium high heat, melt the butter with the oil
  2. Add the onion, carrot, celery, and turnip, and cook, stirring occasionally, until soft, about 5 minutes
  3. Stir in the saffron, red pepper, turmeric, cumin, and ginger
  4. Cook 1 to 2 minutes, stirring, until fragrant
  5. Add the butternut squash, green beans, currants, apricots, and tomatoes, then pour in the broth and add cinnamon stick
  6. Bring to a boil
  7. Close and lock the lid
  8. Set the burner heat to high
  9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  10. Set a timer to cook for 1 minute
  11. Remove the pot from the heat
  12. Open the cooker with the Natural Release method; let stand for 5 minutes
  13. At time, if the pressure is not all released, open the valve
  14. Be careful of the steam as you remove the lid
  15. Stir in the couscous, zucchini, and peas
  16. Cover without bringing to pressure and let stand for about 10 minutes, until the couscous is tender
  17. Fluff the couscous with a fork and gently stir to distribute the vegetables
  18. Taste for salt
  19. Stir in the cilantro and sprinkle with the almonds
  20. Serve with lemon wedges on the side and fresh flatbread, like naan or pita bread
  21. Have a cruet of olive oil at the table for drizzling to substitute for smen or preserved butter, a finishing touch integral to Moroccan cooking

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