Prep time: 15 minutes, Cook time: 5 minutes, Serves 4 to 6
1 tbsp. olive oil
½ large onion, chopped
2 bay leaves
1 large red bell pepper, chopped
1 cup grated carrot
1¾ cups Israeli couscous
1¾ cups water
½ tsp. garam masala 2
tsps. salt, or more to taste
1 tbsp. lemon juice
Chopped cilantro, for garnish
Set your Instant Pot to Sauté and heat the olive oil. Add the onion and bay leaves and sauté for 2 minutes.
Stir in the bell pepper and carrot and sauté for another 1 minute.
Add the couscous, water, garam masala, and salt. Stir to combine well.
Lock the lid. Select the Manual mode and set the cooking time for 2 minutes at High Pressure.
When the timer beeps, perform a natural pressure release for 10 minutes, then release any remaining pressure. Carefully remove the lid.
Fluff the couscous and stir in the lemon juice. Taste and season with more salt, if needed. Garnish with the chopped cilantro and serve hot.