Video credit to @amazonkitchen.com
1 Tbsp butter
1 1/2 cups yellow onion, finely diced
1/2 cup carrot, diced
3/4 cup green bell pepper, finely diced
3/4 cup red bell pepper, finely diced
1 Tbsp ginger, finely chopped
1 Tbsp garlic, minced
2 cans (15oz) chickpeas, drained
1 Tbsp coriander seeds, ground
1 Tbsp cumin, ground
1 Tbsp smoked paprika
2 tsp tumeric
2 tsp salt
1 can (28oz) chopped, stewed tomatoes
1 can (13.5oz) coconut milk
2 cups water
1 1/3 cups couscous
1 Tbsp olive oil
1/2 tsp salt
1. Set the instant Pot to Saute. Add butter and saute onions, carrots, peppers, ginger, garlic, and cauliflower, and saute until onions are translucent.
2. Add the chickpeas, spices, salt, tomatoes, and coconut milk, and close the lid.
3. Press “soup”, then manually reduce time to 10 minutes. Remove the lid, and set aside stew to keep warm.
4. After cleaning the Instant Pot, make the couscous. Place all ingredients in the Instant Pot and close the lid. Press “Manual” and set to cook for 10 minutes.