Couscous with Sun-dried Tomatoes & Olives
- 2 T extra-virgin olive oil
- 1 shallot, minced
- 4 cloves garlic, minced
½ c black olives, sliced
½ c sun-dried tomatoes in oil, drained and chopped
- 2 c Israeli couscous
3-½ c vegetable stock, divided
¼ c parsley, chopped
½ c pine nuts
- Sea salt
- Black pepper
Set pressure cooker to "sear", add oil, and press "start/stop". When oil is hot, add shallots and garlic. Sauté 2 minutes then add olives and sun-dried tomatoes. Sauté an additional 2 minutes.
- Add stock and couscous. Close and lock lid. Set pressure cooker to "multi grain", adjust time to 4 minutes, and press "start/stop".
- When done, quick release and make sure all pressure is released before opening lid.
- Carefully open lid and add parsley and pine nuts. Mix and check seasoning. Add salt and pepper, if needed.