This week I learnt that apart from the manual mode there are other options on the Ipot that help us cook grains perfectly. To make fluffy rice, quinoa or couscous I had always opted to use the manual mode for 3 minutes. But that has all changed now. My sister suggested that I use the steam mode to cook rice. Yesterday, I decided to test it out and I was very impressed with the fluffy texture of the rice. Today, I decided to try cooking Israeli couscous on steam mode. Most recipes recommend cooking it on manual mode, but the texture of couscous was simply perfect. For all those people who are not ventured past manual mode please give the steam mode a try.
Gadgets:
Ipot
Measuring spoons and cups
Kettle
Ingredients:
Ghee/ Butter - 1 tbsp
Israeli Couscous from Trader joes - 1 box
Water - 1 3/4 cup
Garlic Powder - 3/4 tsp
Salt as per taste
Black Pepper - 1/2 tsp freshly ground.
Preparation:
1. Heat the Ipot on saute mode. Add ghee and the couscous into it. Turn the kettle on with some water.
2. Roast the couscous until you can smell the nutty aroma of the couscous and it starts to turn golden brown. Add garlic powder, pepper and salt.
3. Add hot water from the kettle, mix, cover. Turn on the steam button and set the timer for 3 minutes.
4. Allow the pressure to release and using a fork when you fluff it you will perfect pearls of couscous.
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