Couscous Salad Made In An Instant Pot

Name: Couscous Salad Made In An Instant Pot
Yield: 4
Ingredients: 1 cup green lentils, soaked for 2 hours; 1 yellow onion, diced; 2 bell peppers (red, yellow or orange), diced; 2 carrots, diced; 6 garlic cloves, minced; 1 cup pearl couscous; 3 ½ cups veggie broth; 2 tsp sea salt; black pepper, to taste; 2 bay leaves; handful of fresh thyme sprigs; 2 ½ tbsp extra virgin olive oil; 1 ½ tbsp red wine vinegar; 1 small bunch of fresh dill, chopped; 1 cup flat leaf parsley, chopped; 15 green or kalamata olives, sliced; 340 g cherry tomatoes, halved; sea salt & black pepper, to taste

By christina | 17th March 2022 |

AuthorchristinaCategoryRecipesDifficultyBeginner

Yields4 Servings

Ingredients

1 cup green lentils, soaked for 2 hours

1 yellow onion, diced

2 bell peppers (red, yellow or orange), diced

2 carrots, diced

6 garlic cloves, minced

1 cup pearl couscous

3 ½ cups veggie broth

2 tsp sea salt

black pepper, to taste

2 bay leaves

handful of fresh thyme sprigs

2 ½ tbsp extra virgin olive oil

1 ½ tbsp red wine vinegar

1 small bunch of fresh dill, chopped

1 cup flat leaf parsley, chopped

15 green or kalamata olives, sliced

340 g cherry tomatoes, halved

sea salt & black pepper, to taste

Directions

Soak the lentils for 2 hours and then drain. Place them along with the onion, peppers, carrots, garlic, couscous, broth, salt, pepper, bay leaves and thyme springs into your instant pot. Stir.

Secure lid and seal. Select pressure cook and cook at high pressure for 3 minutes

Once it has beeped, allow natural release for 10 minutes then turn the knob to venting to release all steam.

Open the pot and discard the bay and thyme leaves.

Transfer the mixture to a large bowl and allow it to cool to room temp.

Then stir in the oil, vinegar, dill, parsley, olives, tomatoes, salt and pepper. Taste and adjust flavor as desired.

Serve and enjoy!

Ingredients

1 cup green lentils, soaked for 2 hours

1 yellow onion, diced

2 bell peppers (red, yellow or orange), diced

2 carrots, diced

6 garlic cloves, minced

1 cup pearl couscous

3 ½ cups veggie broth

2 tsp sea salt

black pepper, to taste

2 bay leaves

handful of fresh thyme sprigs

2 ½ tbsp extra virgin olive oil

1 ½ tbsp red wine vinegar

1 small bunch of fresh dill, chopped

1 cup flat leaf parsley, chopped

15 green or kalamata olives, sliced

340 g cherry tomatoes, halved

sea salt & black pepper, to taste

Directions

Soak the lentils for 2 hours and then drain. Place them along with the onion, peppers, carrots, garlic, couscous, broth, salt, pepper, bay leaves and thyme springs into your instant pot. Stir.

Secure lid and seal. Select pressure cook and cook at high pressure for 3 minutes

Once it has beeped, allow natural release for 10 minutes then turn the knob to venting to release all steam.

Open the pot and discard the bay and thyme leaves.

Transfer the mixture to a large bowl and allow it to cool to room temp.

Then stir in the oil, vinegar, dill, parsley, olives, tomatoes, salt and pepper. Taste and adjust flavor as desired.

Serve and enjoy!

Couscous Salad Made In An Instant Pot

Ingredients Directions

Ingredients

Directions

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