Instant Pot Cranberry Spice Couscous
Ingredients:
3/4 cup Yellow/Brown Onion finely diced
3/4 cup Red Pepper diced
3 Tablespoons Butter or Margarine
2 teaspoons Sea Salt
1/4 teaspoon Ground Cinnamon
1/8 teaspoon Ground Allspice
1/8 teaspoon Ground Cardamom
1/2 cup Dried Cranberries
1/4 cup Golden Raisins
3 cups Orange Juice
2 cups Couscous
1 bunch Fresh Mint Leaves Chiffonade
Optional:
1/2 cup Pistachio Nuts crushed
1/2 cup Pine Nuts
1/2 cup Sliced Almonds
Directions:
Dice up onions and red peppers, dicing the onions slightly finer than the red peppers. Place onions and peppers into Instant Pot cooking pot. Add butter.
Add salt, ground cinnamon, ground allspice and ground cardamom. Add in cranberries and raisins. Pour in orange juice and mix to combine.
Sprinkle in couscous and do not mix.
Lock on lid and close pressure valve. Cook at high pressure (most machines default to high) for 0 minutes. Yes, 0 is correct. The time it takes the pot to come up to pressure and then release, is the perfect time for couscous.
When beep sounds, wait 15 minutes and then release the rest of the pressure. Remove lid and fluff with a fork.
If adding nuts, mix them in after fluffing, otherwise, move on to the mint.
Stack mint leaves with the veins horizontal to you. Tightly roll up the leaves using the long side. Take a sharp knife and cut vertically (rolled leaves should still be horizontal) 4-5 times to make 4-5 rolls. Unroll and you will have ribbons.
Plate couscous and garnish with ribbons of mint leaves. If leaving couscous inside the pressure cooker, sprinkle mint ribbons over the top.
