Instant Pot Mediterranean Couscous Salad Recipes

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INSTANT POT® MEDITERRANEAN COUSCOUS SALAD



Instant Pot® Mediterranean Couscous Salad image

A fresh and light Mediterranean salad, perfect on its own or as a side dish to serve with chicken and fish. Cook your couscous in your Instant Pot®; it will only take a few minutes to make!

Provided by Fioa

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h5m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
2 cups couscous
½ cup dried mung beans
4 cups vegetable broth
2 teaspoons salt, divided
1 cucumber, diced
2 tomatoes, diced
1 lemon, juiced
1 tablespoon chopped cilantro
½ teaspoon ground black pepper

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil; add couscous and mung beans. Cook and stir for 2 minutes. Add vegetable broth and 1 teaspoon salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes and then quick-release the remaining pressure, about 5 minutes more. Unlock and remove lid. Fluff couscous with a fork. Let sit until cool, about 10 minutes.
  • Combine couscous, mung beans, cucumber, tomatoes, lemon juice, and cilantro in a bowl. Sprinkle with 1 teaspoon salt and pepper.

Nutrition Facts : Calories 533.4 calories, Carbohydrate 95.9 g, Fat 8.5 g, Fiber 12.7 g, Protein 20 g, SaturatedFat 1.1 g, Sodium 1647.7 mg, Sugar 6.1 g

MEDITERRANEAN COUSCOUS SALAD



Mediterranean Couscous Salad image

Provided by Marian Burros

Categories     dinner, salads and dressings

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 16

3 cups vegetable or chicken stock or broth
2 cups instant whole wheat couscous
3 tablespoons olive oil
6 tablespoons balsamic vinegar
4 teaspoons Dijon mustard
2 large cloves garlic, minced
Grated zest of 2 oranges
1 or 2 jalapenos, trimmed, seeded and finely minced
2 dozen green or black medium French, Italian or Greek olives, pitted and finely chopped
1/2 cup chopped capers
2 cups (about 10 ounces) julienned red bell peppers
1 pound zucchini, cut into julienne strips
1/2 cup finely diced red onion
1 cup diced fennel
Salt and freshly ground black pepper to taste
2 medium-large ripe tomatoes

Steps:

  • Bring stock to boil in covered pot. Add couscous, remove from heat and allow to sit for five minutes, until liquid has been absorbed.
  • Whisk oil, vinegar, mustard and garlic in a serving bowl. Add orange zest, jalapenos, olives and capers, and mix well. Stir in the red pepper, zucchini, onion and fennel, and season with salt and pepper. Stir in the couscous.
  • If not serving immediately, refrigerate without the tomatoes. No more than 30 minutes before serving, cut up the tomatoes and stir in.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 6 grams, Carbohydrate 53 grams, Fat 7 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 686 milligrams, Sugar 10 grams, TransFat 0 grams

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