Comments on: Pressure Cooker Israeli Couscous https://www.pressurecookingtoday.com/pressure-cooker-israeli-couscous/ The Best Instant Pot Recipes / Easy Pressure Cooker Recipes for the Electric Pressure Cooker Mon, 14 Sep 2020 02:00:39 +0000 hourly 1 By: Barbara Schieving https://www.pressurecookingtoday.com/pressure-cooker-israeli-couscous/#comment-279309 Mon, 14 Sep 2020 02:00:39 +0000 http://www.pressurecookingtoday.com/?p=5155#comment-279309 In reply to Rita.

Hi Rita – the Baby Garbanzo Beans do not get super tender whether you make it on the stovetop using the package instruction or in the pressure cooker using my instructions. That’s just the way the mix is meant to be, I like the contrast, but if you do want it more tender, you certainly could try using a npr.

]]> By: Rita https://www.pressurecookingtoday.com/pressure-cooker-israeli-couscous/#comment-279308 Mon, 14 Sep 2020 01:55:49 +0000 http://www.pressurecookingtoday.com/?p=5155#comment-279308 I have trued this method several times and still find the Trader Joe’s Harvest Grains turn out crunchy. Perhaps I should try a measured Natural Release rather than a Quick Release?

]]> By: Barbara Schieving https://www.pressurecookingtoday.com/pressure-cooker-israeli-couscous/#comment-276546 Wed, 13 May 2020 04:10:27 +0000 http://www.pressurecookingtoday.com/?p=5155#comment-276546 In reply to Nick Norris.

It sounds like a delicious way to change it up. Thanks for sharing Nick!

]]> By: Nick Norris https://www.pressurecookingtoday.com/pressure-cooker-israeli-couscous/#comment-276539 Tue, 12 May 2020 20:27:59 +0000 http://www.pressurecookingtoday.com/?p=5155#comment-276539 I have used your recipe twice with the 16oz TJ’s Harvest Grains blend and it comes out absolutely perfect.

I usually sautee a couple of dozen large shrimp and add to the mix, along with some baby spinach – a yummy, healthy self-contained meal….thanks!

]]> By: Barbara Schieving https://www.pressurecookingtoday.com/pressure-cooker-israeli-couscous/#comment-267226 Sun, 24 Feb 2019 02:34:51 +0000 http://www.pressurecookingtoday.com/?p=5155#comment-267226 In reply to Anita.

What a great way to change it up. Thanks for sharing Anita!

]]> By: Anita https://www.pressurecookingtoday.com/pressure-cooker-israeli-couscous/#comment-267220 Sat, 23 Feb 2019 20:19:19 +0000 http://www.pressurecookingtoday.com/?p=5155#comment-267220 Perfect! Added diced zucchini, steamed chopped kale, and basil and leftover chunks of chicken. Voila, dinner!

]]> By: Barbara Schieving https://www.pressurecookingtoday.com/pressure-cooker-israeli-couscous/#comment-266912 Sun, 03 Feb 2019 03:03:06 +0000 http://www.pressurecookingtoday.com/?p=5155#comment-266912 In reply to Josselyn.

Thanks Josselyn – definitely change it up to suit your tastes.

]]> By: Josselyn https://www.pressurecookingtoday.com/pressure-cooker-israeli-couscous/#comment-266911 Sun, 03 Feb 2019 00:44:27 +0000 http://www.pressurecookingtoday.com/?p=5155#comment-266911 Hi! I was looking for a better way to cook this exact product, thanks for posting! On the stove, as others said, the texture is really inconsistent, but TJ’s has been selling it for years so I figured I must be missing something. When I followed your directions everything was a little too al dente for my tastes, though better than my previous attempts. I added more water and cooked it on manual for a couple more minutes, then did a natural release. Nothing was over cooked, and the beans were softer though the chickpeas remained nutty. Pretty good. Next time I think I will try 3 1/2 cups of stock and 6 minutes with a natural release. 

]]> By: Barbara Schieving https://www.pressurecookingtoday.com/pressure-cooker-israeli-couscous/#comment-266022 Mon, 24 Dec 2018 02:10:10 +0000 http://www.pressurecookingtoday.com/?p=5155#comment-266022 In reply to Whitney.

Hi Whitney – I would just double the recipe and keep the same cook time. Better to have too much than not enough.

]]> By: Whitney https://www.pressurecookingtoday.com/pressure-cooker-israeli-couscous/#comment-266014 Sun, 23 Dec 2018 20:05:21 +0000 http://www.pressurecookingtoday.com/?p=5155#comment-266014 I’d like make this for 15–what would you suggest?

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