Instant Pot® Garlicky Mushroom Israeli Couscous

This quick side dish is cooked in the Instant Pot®. Feel free to add in Parmesan cheese if desired, but it’s amazing on its own! I don’t add salt or pepper, as the ingredients seem to have enough flavor on their own.

Step: 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Melt butter and add garlic. Cook until fragrant, about 1 minute. Add water, couscous, and garlic base. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

Step: 2

Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Fluff with a fork and add sliced mushrooms. Select Saute function and quickly stir the couscous for 3 to 5 minutes. The goal is to warm the mushrooms, but not to the point of softening.

Per Serving: 244 calories; protein 7.6g; carbohydrates 44.7g; fat 3.4g; cholesterol 7.6mg; sodium 171.6mg.

The most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re making pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

This also can make to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can made a dish do more often .