As the proud new owner of an Instant Pot, I decided that I had to make an attempt at couscous. Couscous is one of my favorite meals to make at home. Do you remember dip-and-dots? I’d describe the texture of Israeli or pearl couscous as dip-and-dots made from pasta (who wouldn’t love that?) If you toast the couscous before cooking, then it takes on a savory nutty flavor. This recipe has a warm spice with tangy and herby notes. It’s not often that you find a healthy recipe that is robust.

This recipe draws inspiration from the time I spent in Jordan. Jordanians are some of the friendliest people with some awesome comfort food. While in Jordan, I lived with three women in downtown Amman. My host grandmother, who was in her late 80s, woke up at 4am to make breakfast for the exchange students. Then, I’d return home to a huge spread of food at 4pm. One of her favorite dishes to make (and mine to eat) was stuffed zucchini. This recipe reminds me of their cooking because of the ingredients as well as the warm flavor.

Ingredients:

• 6 zucchinis (cut into one inch rounds)
• 1 package of small on the vine tomatoes (cut in halves)
• 3 gloves of garlic (minced)
• 2 cups chicken broth
• 1 and 1/3rd cup Israeli Couscous.
• 1/2 of a red onion
• 1 lemon
• Enough Feta cheese (I’ll let you decide how much)
• 1 handful of torn Basil (optional)
• Salt
• Pepper
• Red Pepper flakes (I did about 4 shakes)
• Dried oregano
• 2 Dried Bay Leaves
• 1/4 cup Balsamic Vinegar

Start by placing the following in the instant pot:

• Zucchinis
• Tomatoes
• Garlic
• Chicken Broth
• Salt (three pinches or so)
• Pepper (two pinches or so)
• Dried Oregano
• Red pepper flakes (this is what gives the dish spice)
• Balsamic Vinegar

Turn on the instant pot and pressure cook for 5 minutes. When done, with a slotted spoon, remove the zucchini and tomatoes and set aside. At this point you should have a very flavorful broth in the pot.

Toast your couscous on a big skillet until they turn golden brown. You want a large pan in order to provide enough surface area for everything to toast. Once your couscous has taken on some color, transfer the couscous to the instant pot. Cook the couscous in the broth for 5 minutes. It will absorb the spicy tomato broth.

When cooked, add the zucchini and tomatoes back into the pot. From here, you add lemon juice, feta cheese, red onion, and torn basil. I’ll eat this hot and cold throughout the week. It’s so healthy and really packs a punch (depending on how much red pepper you add). I love to make this when it’s cold outside so that I stay warm!