Ingredients
- 1 tbsp of butter
- A clove of minced garlic
- Approximately 1 ¼ cups of water
- 8 oz of pearl couscous, also known as Israeli couscous
- 1 tsp of garlic base (like Better Than Bouillon® Roasted Garlic Base)
- Around ½ cup of sliced portobello mushrooms
Step 1
To start, fire up a versatile pressure cooker (like the popular Instant Pot®) and opt for the Saute setting. Let a knob of butter melt in the pot and introduce the aromatic garlic. Saute until it perfumes the air, approximately one minute. Toss in water, couscous, and a dash of garlic base. Give it a good mix. Seal the lid tightly and engage high pressure based on the appliance's guidelines; set the timer for 5 minutes. Allow about 10 to 15 minutes for the pressure to build up.
Step 2
Once the cooking time is up, safely release the pressure using the quick-release technique as per the manufacturer's instructions, which usually takes around 5 minutes. Unlock and lift the lid. Gently fluff up the couscous with a fork and sprinkle in some sliced mushrooms. Switch back to the Saute function and briskly stir the couscous for 3 to 5 minutes. Aim to heat the mushrooms through without making them too soft.
Extra Tips & Suggestions
- 1. When storing your leftover savory garlicky mushroom Israeli couscous, make sure to transfer it to an airtight container to keep it fresh and flavorful.
- 2. For maximum freshness, store the couscous in the refrigerator and consume within 3-4 days. This will ensure that it retains its delicious taste and texture.
