Fragrant Vegetable Couscous

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 1/2 teaspoons	7.5ml	Whole cumin seeds
1 1/2 cups	355ml	Vegetable broth
2 tablespoons	30ml	Tomato paste
1 teaspoon	5ml	Salt - or to taste
1 1/2 teaspoons	7.5ml	Sweet paprika
1 teaspoon	5ml	Ground cinnamon
		Freshly-ground black pepper, to taste
4		Carrots - peeled, halved (large)
		Lengthwise, and cut into 3/4" slices
1 lb	454g / 16oz	Purple-topped turnips - peeled, and
		Cut into 1" dice
		= (or 1 lb rutabaga, peeled, diced 1/2")
1 1/2 cups	355ml	Cooked chickpeas
		= (or a 15-oz can drained and rinsed)
2 teaspoons	10ml	Ground coriander seeds
1/3 cup	20g / 0.7oz	Dried currants or
1/2 cup	80g / 2.8oz	Dark raisins
		= (plump in hot water if dried out)
1 cup	237ml	Frozen green peas or petits peas
		= (rinse away any ice crystals)
1 cup	237ml	Uncooked couscous - (see comments)
1 cup	237ml	Shelled pistachios
		= (or coarsely-chopped toasted walnuts or
		Almonds or a combination)

Recipe Instructions

Over medium-high heat, heat the oil in the cooker. Stir in the cumin seeds and cook, stirring frequently, until they turn a shade darker and emit a toasted aroma, 20 to 30 seconds. Add the broth, and blend in the tomato paste, salt, paprika, cinnamon, and black pepper. Add the carrots, turnips, and chickpeas.

Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 2 minutes. Quick-release the pressure. If the vegetables are not just short of tender, set (but do not lock) the lid in place and cook them over medium heat for another minute or two.

Stir in the coriander and currants. Adjust the salt to your taste, keeping in mind that once the couscous absorbs the liquid, the saltiness will be more subdued. Over high heat, bring the mixture to a boil. Stir in the peas and couscous.

Set the lid in place, turn off the heat, and let the mixture sit until the couscous is tender, about 5 minutes. If all of the liquid has been absorbed but the couscous is not sufficiently tender, rapidly stir in 1/4 cup boiling water, set the lid in place, and steam for a few minutes more. Alternatively, if the couscous is tender and there is unabsorbed liquid, drain it off. Stir in the nuts as you fluff up the couscous. Serve hot or at room temperature.

This recipe yields 6 servings.

Source:
The Pressured Cook by Lorna J. Sass

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