Recipe: Pressure Cooker Fragrant Vegetable Couscous (with chickpeas, raisins and nuts)

FRAGRANT VEGETABLE COUSCOUS

"Cinnamon, cumin, and coriander suffuse this couscous with the haunting flavors of far-off places. In this context, nuggets of purple-topped turnips are a sweet surprise.

The recipe is made in two steps. First, the vegetables are briefly cooked under pressure until just short of tender. Then they are finished off as they steep with the couscous. The texture of the dish is slightly unpredictable, but it is usually moister (more stuffing-like) than a typical fluffy couscous."

2 minutes high pressure
5 minutes for steeping

1 tablespoon olive oil
1 1/2 teaspoons whole cumin seeds
1 1/2 cups vegetable broth*
2 tablespoons tomato paste
1 teaspoon salt, or to taste
1 1/2 teaspoons sweet paprika
1 teaspoon ground cinnamon
A few twists of freshly ground black pepper
4 large carrots, peeled, halved lengthwise, and cut into 3/4-inch slices
1 pound purple-topped turnips, peeled and cut into 1-inch dice, or rutabaga, peeled and cut into 1/2-inch dice
1 1/2 cups cooked chickpeas (or one 15 ounce can, drained and rinsed)
2 teaspoons ground coriander seeds
1/3 cup dried currants or 1/2 cup dark raisins (plump them in hot water if they are dried out)
1 cup frozen green peas or petit peas (rinse away any ice crystals)
1 cup uncooked couscous, approximately**
1 cup shelled pistachios or coarsely chopped toasted walnuts or almonds (or a combination)

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 (uncovered), 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.

*It you are using unsalted broth, you'll need a good teaspoon of salt to bring out the flavors in this dish. If using salted broth, reduce the amount of salt accordingly.

**Since the liquid ratio and cooking instructions differ from one brand of couscous to the next, check the package directions to figure out how much couscous is appropriate for 1 1/2 cups of liquid. (For example, my brand calls for 1 cup of dry couscous for 1 1/2 cups of liquid.) Avoid any brands that call for cooking the couscous rather than steeping it off the heat.

Makes 6 servings
Source: The Pressured Cook by Lorna J. Sass