Oh no. This recipe calls for wine. I guess I have to drink some with dinner.
Modified Recipe from Healthy Eats by Jennie | Serves: | Time: ~45 min.
2 tbsp olive oil
1 cup #carrots chopped
1 cup celery chopped
1 sweet onion chopped
1/2 tsp black pepper
1 tsp salt
5 cloves of garlic chopped
1/3 cup dry white wine
4 cups vegetable broth (homemade to reduce sodium)
1 cup pearl couscous
1 tsp cumin
1 tsp turmeric
1/2 tsp crushed red peppers
3 cups #broccoli cut in small florets
2 tbsp lemon juice
In the Instant Pot, under the sauté setting, sauté carrots, celery, onions, salt, black pepper and olive oil for about 7-8 minutes.
Then add the garlic and sauté for a minute more.
Add the wine and cook for 2 minutes.
Turn off the Instant Pot and add broth, couscous, cumin, turmeric, crushed red peppers and broccoli, and stir.
Place the lid on the Instant Pot and set to sealing.
Set the Instant Pot on manual high pressure for 7 minutes. It might take about 10 minutes to come to pressure. I used fresh, hot broth, so I think that might have sped things up.
When the 7 minutes are up, let the Instant Pot naturally release for 10 minutes.
Then quick release.
Add the lemon juice, stir and serve.
I'm not sure it's supposed to turn out quite so soupy, but I dug it as soupy, and I'm tagging it as soup.
What I ate and drank today
6 glasses of water (aiming for one more before bed)
1 cups of coffee
2 cups decaf
20 minutes of strength training