2 Tbsp olive oil

1 cup onion chopped

1 Tbsp garlic, minced

1 Tbsp ginger, minced

1 tsp salt (optional)

1 1/2 Tbsp Milford Spice Company’s Moroccan Vegetable 

4 cups vegetable broth

1 butternut squash peeled and cubed (1-inch cubes)

1 cup carrots cut into 1-inch thick rounds

1 14.5 oz. can diced tomatoes

1 cup Israeli Couscous 

1/2 cup cilantro chopped


Select the Sauté function and pre-heat the Instant Pot.

Add oil to the pre-heated inner pot of Instant Pot and allow it to heat up. Stir in onions, and sauté till soft, about 5 minutes. 

Add the garlic and ginger and stir for about 2-3 minutes. Press Cancel. 

Add Milford Spice Company’s Moroccan Vegetable and salt (optional) until fragrant, about 15 to 30 seconds.

Deglaze with a couple of tablespoons of broth. Stir to remove any brown bits. There should be nothing stuck to the bottom of the inner pot.

Once deglazed, stir in remaining broth.

Add butternut squash, carrots, and couscous. Stir to combine.

Add tomatoes, but don’t stir; push down with a spatula to immerse in the broth.

Close the lid and pressure cook on High Pressure for 6 minutes.  Do a quick release and then press cancel.  Open lid and serve.

Garnish with cilantro.

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