Instant Pot Pearl Couscous and Lentil Salad
User Reviews
4.6
Instant Pot Pearl Couscous and Lentil Salad
Description
The Instant Pot Pearl Couscous and Lentil Salad merges soaked French green lentils and pearl couscous with diced vegetables such as onion, bell peppers, carrots, and garlic for a cooked base. The aromatics are cooked under high pressure with vegetable broth, bay leaves, and fresh thyme, allowing flavors to meld while the ingredients become tender but distinct. After natural pressure release, the bay leaves and thyme sprigs are removed.
The warm couscous-lentil mix is combined with extra-virgin olive oil, red wine vinegar, freshly chopped dill and parsley, sliced green olives, and halved or quartered cherry tomatoes. This adds layers of freshness, acidity, and saltiness. Freshly cracked black pepper and kosher salt finish the seasoning. The salad is served at room temperature, allowing the flavors to develop further.
This dish is suitable as a light meal or side salad, bringing proteins from lentils and satisfying textures from couscous and vegetables. It can be prepared ahead of time and kept chilled before serving.
Notes emphasize that soaking lentils for 1-2 hours is sufficient before cooking. The soaking softens the lentils as the Instant Pot cooking is brief but effective for tender results.
Ingredients
Couscous and Lentils
- 1 cup French green Puy lentils, soaked for 1-2 hours*
- 1 yellow onion diced, medium
- 2 red, yellow, or orange bell peppers, diced
- 2 carrot diced
- 6 garlic minced, cloves
- 1 cup pearl couscous or Israeli couscous
- 3 1/2 cups vegetable broth low-sodium
- 2 teaspoons kosher salt
- black pepper freshly cracked
- 2 bay leaf
- thyme fresh sprigs, handful
To Finish
- 2 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 dill about 1 cup), finely chopped, fresh, small bunch
- 1 cup parsley finely chopped, Italian flat-leaf, fresh
- 15 green olives sliced, pitted
- 1 pint cherry tomatoes halved or quartered
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
Instructions
- Soak the lentils in water to cover for 1-2 hours. Drain the lentils.
- Place the soaked and drained lentils, onions, bell peppers, carrots, garlic, couscous, vegetable broth, salt, pepper to taste, bay leaves, and thyme sprigs in the Instant Pot and stir well to combine.
- Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 3 minutes.
- Once the 3-minute timer has completed and beeps, allow a natural pressure release for 10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
- Open the pot and discard the bay leaves and thyme sprigs.
- Transfer the couscous-lentil mixture to a large bowl and allow to come to room temperature.
- To the couscous-lentil mixture, add the extra-virgin olive oil, vinegar, dill, parsley, olives, tomatoes, and salt and pepper to taste. Stir to combine and taste for seasonings, adding more salt and pepper as needed, or a splash more vinegar for acidity.
Notes
- Soak lentils for 1-2 hours before cooking to ensure they soften properly with the short Instant Pot cook time.
- After cooking, remove bay leaves and thyme sprigs for best texture.
- Adjust seasoning with salt and pepper after mixing in herbs, olives, and tomatoes to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4as main or 8 as a side dish
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 82g | 27% |
| Protein | 22g | 44% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 763mg | 32% |
| Potassium | 1163mg | 25% |
| Fiber | 22g | 88% |
| Sugar | 10g | 20% |
| Vitamin A | 8910IU | 178% |
| Vitamin C | 131mg | 146% |
| Calcium | 111mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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