Couscous with Figs and Almonds

This simple side dish is delicious served warm or chilled. I like to take it to the beach for picnics or serve it warm alongside a roast in the late fall. Jar size: 3 cups

Cuisine

African

Course

Side Dish

Difficulty

Medium

Duration

less than 15 min

Cooking Technique

Pressure Cook

Keywords

4-6 servings, african, contributed, cook 3 min, couscous, dried cinnamon, dried mint, dried onion, less than 15 min, medium, Pamela Ellgen, prep 5 min, pressure cook, sea salt, side dish, sliced dried figs, slivered toasted almonds, vegetable broth

Prep Time

5 min

Cook Time

3 min

Servings

4-6 Servings

Ingredients

2 cups couscous
2 tablespoons dried onion
1 teaspoon dried mint
1/4 teaspoon dried cinnamon
1 teaspoon sea salt
1/2 cup sliced dried figs
1/2 cup slivered toasted almonds
4 cups vegetable broth
4 cups vegetable broth

Instructions

Layer the dry ingredients in the jar in the order listed.
Place all of the jarred ingredients into the Instant Pot. Add 4 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “sealed” position. Pressure Cook on high for 3 minutes. Allow the steam pressure to release naturally for 5 minutes, then release any remaining pressure manually.