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Ingredients:
- 1 T butter
- 1 cup of diced carrots
- ¾ cups of red and green peppers, diced
- 2 cups of diced yellow onion
- 1 T minced garlic
- Two cans drained chickpeas
- 1 T of coriander seeds and cumin, both ground
- 1 T paprika, smoked
- 2 t of salt and turmeric
- 1 can coconut milk, light
- 1 can chopped tomatoes
For the couscous
- 2 cups water
- 1 T olive oil
- 2 cups couscous
- 1 t salt
Directions:
- Put the instant pot on sauté, and then add in the veggies to sauté them except for the chickpeas. Sauté until the onions are see-through
- Put the chickpeas, various spices, the coconut milk, tomatoes, and the salt into there and close lid, pressing soup and cook for 10 minutes. Take off lid and keep it warm
- Make the couscous by putting all of the ingredients into there and cook that for 10 minutes. Mix it together for best results.
