Begin by finely mincing 1 large clove or 2 small cloves of garlic.
Finely mince fresh parsley and chop fresh chives.
Zest a lemon.
Turn on the Instant Pot to the 'Sauté' function and allow it about 30 seconds to warm up.
Melt butter or oil in the pot, then add minced garlic and sauté until fragrant, about 30 seconds.
Add the pearl couscous directly to the garlic and melted butter. Stir continuously for about 1 minute to toast the couscous.
Once toasted, pour in the vegetable broth and add the minced parsley. Stir gently to combine.
Place the lid on the Instant Pot and set the valve to 'sealing.'
Pressure cook on HIGH pressure for 3 minutes. It will take a few minutes for the pot to come to pressure.
Once the 3 minutes are up, perform a natural release for 5 minutes (set a separate timer for this).
Then, flip the valve to 'venting' to release any remaining pressure. Turn and remove the lid.
Fluff the cooked couscous with a wooden spoon, spatula, or fork.
Mix in the lemon zest, half of the chopped chives, salt, and pepper.
Serve hot or cool down for salads.
Garnish with remaining chives and lemon zest.