Instant Pot Couscous
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Instant Pot Couscous
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A tasty side dish or light meal salad with Israeli pearl couscous.
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Ingredients
- 1 cup pearl couscous
- 1 ¼ cups water
- 1 tablespoon olive oil
- 1 cup cherry tomatoes cut in half
- 1 bell pepper finely chopped
- ¼ cup fresh dill
- ¼ cup green olive sliced
- ½ cup chickpeas rinsed and drained
- salt and pepper to taste
Dressing
- 1 whole lemon juiced
- ¼ cup (60 ml) olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
Instructions
- Add the couscous to the instant pot then stir in the water, oil, salt and pepper until well combined.
- Close and seal the lid and cook on HIGH pressure for 5 minutes, followed by a 10-minute natural pressure release.
- While the couscous cooks, mix the dressing by combining lemon juice, oil, vinegar and maple syrup in a bowl or small jar and whisking or shaking until well mixed.
- Quick release any remaining pressure, pour the couscous into a strainer and rinse it under cold water.
- Place the instant pot couscous into a salad bowl with the rest of the ingredients, pour in the dressing and stir to combine.
- Chill until ready to serve.
Equipments used:
Notes
- Cut cherry tomatoes in half or into quarters if they are exceptionally large.
- Rinse and drain chickpeas before adding to the salad. Chickpeas are sometimes labeled as garbanzo beans.
- Saute dry couscous in a bit of butter using the Instant pot sauté function before cooking for a nuttier flavor.
- Serve this salad warm or cold.
- Mix the dressing in a mason jar.
- Replace the water with chicken stock or vegetable stock for a richer flavor.
- Rinsing couscous under cool water helps to cool it. If you are serving this salad hot, you can skip this step.
- There are 8 WW Blue Plan SmartPoints in one serving of this.
- Cut cherry tomatoes in half or into quarters if they are exceptionally large.
- Rinse and drain chickpeas before adding to the salad. Chickpeas are sometimes labeled as garbanzo beans.
- Saute dry couscous in a bit of butter using the Instant pot sauté function before cooking for a nuttier flavor.
- Serve this salad warm or cold.
- Mix the dressing in a mason jar.
- Replace the water with chicken stock or vegetable stock for a richer flavor.
- Rinsing couscous under cool water helps to cool it. If you are serving this salad hot, you can skip this step.
- Storage - keep in an airtight container inside the fridge for up to 5 days.
- There are 8 WW Blue Plan SmartPoints in one serving of this.
Nutrition Information
Show Details
Calories
268kcal
(13%)
Carbohydrates
33g
(11%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Sodium
100mg
(4%)
Potassium
221mg
(6%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
919IU
(18%)
Vitamin C
33mg
(37%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 100mg | 4% |
| Potassium | 221mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 919IU | 18% |
| Vitamin C | 33mg | 37% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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