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Curried Moroccan Pasta

Ok this is a real simple recipe and all you need to start are Curry Powder and Preserved Lemons. The preserved lemons must be made 3 days ahead of time if you do not hae any in the refridgerator and curry poweder must be made freshly before you start making this dish. You will need to add 1/4 cup of olive oil sunflower oil or grapeseed oil in the instant pot itself while it’s being on sautè function for 7 minutes then press start. Add 1 onion or shallot. Let brown then add 2 tbs of butter ghee add 3 cloves of garlic minced. Add the curry powder and 1 preserved lemon, 1 bullion cube or 1 pinch of bullion powder, vegtea seasoning or seasoned salt, 3 dashes of maggi or knorr aroma. Add 1 drop of hot sauce, stir and add 1 bag of frozen spinach only with 1/2 cup of dried chickpeas rinsed. Turn off cooker, add 1/2 gallon or 2 cups of water. Select pressure cook on high for 20 minutes with the pressure cook lid on sealing.

Place steam diverter on vent and press quick release. From here you can leave as is or add some protien if you wish such as beef shortribs, oxtails, beef stew pieces, goat, lamb, veal or even chicken and of course if you wish you can put turkey in here as well and it must be 1 lb or 1 kg. Sorry not an offal type of dish. Either way if you choose to add meat or not repeat this cooking in the instant pot for another 20 minutes and once the pressure is released the second time then add 1 cup of couscous. Turn back on sautè and add 1 more cup of water if needed and this time the time is on 10 minutes on sautè to build the heat back up so it can come to a boil then select cancel and cover for 20 minutes. The steam will cook this.

Open it carefully and then stir it around to airate a little. The couscous will be fluffy and looking divine and tempting. Garnish with dried currents and raisins and cover again for another 10 minutes and enjoy with mint tea.

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