We tried this NYT recipe: https://cooking.nytimes.com/recipes/12757-couscous-with-tomatoes-cauliflower-red-peppers-and-olives?smid=ck-recipe-iOS-share
Running low on time, we used 14 oz diced tomatoes with juice and used a combo of hot chicken broth (4 cups) and hot water (4 cups). We soaked 2 cups dried pinto beans overnight, then drained them. During step 1, after adding the drained beans, bouquet garni, and hot chicken broth/water, we pressure cooked for 6 mins then did a quick release following these instructions: https://www.lettyskitchen.com/how-to-cook-pinto-beans-pressure-cooker/ (Although we used chicken broth, this recipe is vegetarian.)
For the couscous, we followed these instructions (since they were missing from the NYT article): https://www.onceuponachef.com/recipes/couscous.html We used 1 cup of the stew broth plus ¾ cup chicken broth and 1 ½ cups uncooked whole wheat couscous. We also added 1 ½ tsp unsalted butter and 1 tsp olive oil but omitted salt. (Nov. 2021)
Cooking Adventures 