Ingredients
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 ¼ cups water
- 8 ounces pearl (Israeli) couscous
- 1 teaspoon garlic base (such as Better Than Bouillon® Roasted Garlic Base)
- ½ cup sliced portobello mushrooms
Why This Recipe Is A Must Try
Quick, flavorful, and comforting. The garlic and mushrooms add a rich, savory taste while the couscous cooks perfectly fluffy in the Instant Pot®. It’s a great option for a busy weeknight or a simple side dish.
Cooking Pointers
- Use fresh garlic and mushrooms for the best flavor.
- Avoid overcooking the couscous to keep it light and fluffy.
- Let the pressure naturally release for a few minutes before opening the lid to keep the texture perfect.
- Avoid overcooking the couscous to keep it light and fluffy.
- Let the pressure naturally release for a few minutes before opening the lid to keep the texture perfect.
Step 1
Turn on your Instant Pot and setting it to the sauté mode. Melt the butter, then toss in the garlic and cook it just until you can really smell that lovely aroma, about a minute or so. Pour in the water, add the couscous and the garlic base, then give everything a good stir to mix it all together. Seal the lid and set the pot to high pressure for 5 minutes. It’ll take about 10 to 15 minutes for the pressure to build up.
Step 2
When the cooking time is up, carefully release the pressure using the quick-release method. Once it’s safe, open the lid and fluff the couscous with a fork. Add the sliced mushrooms, then switch back to sauté mode and stir everything together for a few minutes—just long enough to warm the mushrooms without making them soggy.
Best Pairings For This Dish
Serve this dish warm alongside grilled chicken, roasted vegetables, or a fresh salad. Garnish with chopped parsley or a squeeze of lemon juice to brighten the flavors.
Leftover Care Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water to keep the couscous from drying out.
