Couscous Salad Made In An Instant Pot

AuthorchristinaCategoryDifficultyBeginner

 

 

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
1

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.

2

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

3

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

4

Open the pot and discard the bay and thyme leaves.

5

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

6

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

7

Serve and enjoy!

 

Ingredients

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

Directions
1

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.

2

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

3

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

4

Open the pot and discard the bay and thyme leaves.

5

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

6

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

7

Serve and enjoy!

Couscous Salad Made In An Instant Pot

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