- 2T butter
2½c chicken broth
- 1 (16-oz) pkg. Israeli couscous
- Sea Salt and freshly ground pepper to taste
- Cucumber (optional)
- Tomato (optional)
- Set to "sear" and add butter. When melted, add broth and couscous. Stir to combine.
- Close lid and lock. Set to "time" and adjust for 3 minutes.
- When done, quick release until all pressure is released.
- Open and fluff couscous with a fork.
- Add sea salt and fresh ground pepper to taste and serve.