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["Sort and wash chickpeas; drain. Remove lid from a", ". Press [Saute], and then use [Adjust] to select ""More"" mode. When the word ""Hot"" appears, swirl in 1 tablespoon of the oil. Add onion; cook, stirring frequently, 4 minutes or until browned. Add remaining 1 tablespoon oil, carrot, and next 3 ingredients (through red pepper); cook 30 seconds, stirring constantly. Add chickpeas and 2 3/4 cups of the water to cooker. Turn cooker off.", "Close and lock the lid of cooker. Turn the steam release handle to ""Sealing"" position. Press [Manual]; select ""High Pressure,"" and use [-] or [+] to choose 40 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4). Stir in green peas and next 6 ingredients (through coconut milk). Press [Saute], and use [Adjust] to select ""More"" mode. Cook, uncovered, 5 minutes or until thoroughly heated.", "While chickpeas cook, bring remaining 1 1/4 cups water to a boil in a medium saucepan. Remove from heat, and stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Divide couscous among 6 shallow bowls; top with chickpea mixture, and serve with lime wedges."]
