Couscous

By JimMac

Ingredients

• 1 Cup coarsely chopped onions
• 1 1/2 Cup boiling water
• 2 1/2 Cup small fennel bulb cut into 1/2-inch strips (about
• 2 1/2 Cup chop and reserve fronds) OR
• 2 Large celery stalks cut into 1/2-inch slices plus
• 1/2 Tsp. fennel seeds
• 1 large red bell pepper thinly sliced
• 2 Tblsp olive oil
• 2 Tsp. minced garlic
• 1 Large carrot cut into 1/2-inch slices
• 1/4 Pound mushrooms halved
• 2 Medium zucchini cut into 1 1/2-inch chunks
• 1 1/2 Cup coarsely chopped plum tomatoes
• 1/3 cup pitted oil-cured black olives
• 1 1/2 Tsp. dried basil leaves
• 1 1/2 Tsp. dried oregano leaves
• 1 Tsp. salt or to taste
• 1/4 Tsp. cinnamon
• 1/8 Tsp. freshly ground black pepper
• 1 Tblsp balsamic vinegar or lemon juice
• 5 1/2 Cup whole wheat couscous
• 1/4 Cup minced fresh basil or parsley

Details

Servings 8

Preparation

Step 1

DIRECTIONS:

Heat 1 tablespoon oil in pressure cooker. Add garlic; cook over medium-high heat, stirring constantly, until just browned. Add onions and cook, stirring frequently, 1 minute. Add water, fennel bulb or celery and fennel seeds, bell pepper, carrot, mushrooms, zucchini, tomatoes, olives, basil, oregano, salt, cinnamon and pepper. Lock lid in place. Over high heat, bring to high pressure. Lower heat just enough to maintain high pressure and cook 2 minutes. Reduce pressure using quick-release method. Remove lid. Stir in 1 tablespoon vinegar or lemon juice, and couscous. Replace lid; allow to steam 5 minutes until couscous is tender. Add fennel fronds if using, basil, remaining 1 tablespoon oil, and additional vinegar or lemon juice to taste. Stir well.