Instant Pot Lemon Asparagus Couscous
Sweet and tangy couscous that's perfect as a spring time side dish.
Ingredients
- 1 cup Israeli couscous
- 1 ½ cup chicken broth
- 2 tablespoons lemon infused coconut oil or plain coconut oil
- 4 tablespoons multi-color sweet peppers chopped
- 1 shallot minced
- 8 cloves garlic minced
- 3 sprigs fresh dill stems removed
- 10 stalks asparagus
- 2 tablespoons capers
- 2 tablespoons hot honey or can sub plain honey
- 2 tablespoons butter
- 4 tablespoons lemon butter
- salt & pepper to taste
Instructions
- Put the Instant Pot (IP) on saute mode on the "more/high" setting. When the screen reads hot, add the coconut oil and peppers, shallot, garlic, capers and asparagus. Saute until tender, about 3-4 minutes, then add the couscous. Continue to saute until the vegetables are just beginning to brown - another 5-8 minutes.
- Add the chicken broth and turn off the IP. Put the IP into pressure cook mode on the "more/high" setting. Stir then put on the lid to seal. Pressure cook for 5 minutes.
- When the IP is finished cooking, carefully perform a quick release or allow the IP to depressurize naturally over 15 minutes.
- Add the butter, honey and season with salt, pepper and lemon juice to taste. Fluff gently with a fork until well combined. Garnish with fresh dill, as desired. Serve hot or cold. Enjoy!
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