Vanilla-Scented Rice Pudding
Couscous with Figs and Almonds
| By : |
This simple side dish is delicious served warm or chilled. I like to take it to the beach for picnics or serve it warm alongside a roast in the late fall.
Jar size: 3 cups
| Prep Time | 5 minutes |
| Cook Time | 3 minutes |
| Servings |
4-6 Servings
|
Ingredients
Dry ingredients
- 2 cups couscous
- 2 tablespoons dried onion
- 1 teaspoon dried mint
- 1/4 teaspoon dried cinnamon
- 1 teaspoon sea salt
- 1/2 cup sliced dried figs
- 1/2 cup slivered toasted almonds
For Cooking and Serving
- 4 cups vegetable broth or water
- 4 cups vegetable broth or water
Ingredients
Dry ingredients
For Cooking and Serving
|
Instructions
Preparation:
- Layer the dry ingredients in the jar in the order listed.
To Cook:
- Place all of the jarred ingredients into the Instant Pot. Add
4 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “sealed” position. Pressure Cook on high for 3 minutes. Allow the steam pressure to release naturally for 5 minutes, then release any remaining pressure manually.
Pamela Ellgen is a food blogger at Surfgirleats.com and cookbook author of Mastering Meal Prep, Sheet Pan Ketogenic, Cast Iron Paleo, and Soup & Comfort. Her work has been featured in Outside Magazine, TODAY food, Healthline, Huffington Post, Edible Phoenix, and The Portland Tribune. When she’s not in the kitchen, Pamela enjoys surfing, practicing yoga, and playing with her kids. She lives in California with her husband and two children.
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