Instant Pot Couscous is simple to make, flavorful, and so versatile! This delicious Israeli couscous Instant Pot salad recipe can be served hot or cold, making it a perfect side dish or stand-alone light meal.
WHY MAKE THIS RECIPE
- Perfect for Make Ahead – Pressure cook this pearled couscous Instant Pot salad up to a day or two in advance for easy meal prep. The cooked couscous will absorb the dressing making it even more flavorful.
- Fast and Easy – Get this dish from the pantry to the table in less than 30 minutes.
- Hot or Cold – This dish can be eaten cold or served hot for a versatile and simple dish.
How to make Instant Pot Couscous?
INGREDIENTS
- 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
- 1 cup pearl couscous
- 1 ¼ cups water
- 1 tablespoon olive oil
- 1 cup cherry tomatoes cut in half
DRESSING
- 3 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 whole lemon juiced
- ¼ cup (60 ml) olive oil
Directions
- 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.
NOTES For recipe
- 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.
- 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.
FAQ
WHAT ARE THE TYPES OF COUSCOUS ?
There are two main types of couscous that are commonly sold in American grocery stores: Instant couscous and pearl (or Israeli) couscous.
Is couscous gluten-free?
No, couscous is made from wheat and is not gluten-free.
How much couscous should I make per person?
One cup of regular couscous makes about 3 cups of cooked couscous. One cup of pearl couscous makes about 2 cups of cooked pearl couscous.
Is couscous healthier than rice?
Couscous and rice are both healthy and delicious carbohydrate options.
How do I reheat leftovers?
In the microwave is best, for two-three minutes until hot. You also don’t actually need to reheat this to eat it and can have it cold with other additions such as a salad.
How do I store leftovers?
Once cooled to room temperature, in a tightly covered container in the fridge for three days or in the freezer for up to three months.
What is the difference between Israeli and pearl couscous?
Pearl couscous is a larger version Moroccan couscous. Israeli couscous is toasted giving it a
rich nutty flavor.
How can I soften hardened couscous?
If the container your couscous is in is not airtight, sometimes it can dry out a little and harden in the fridge. Simply add a tablespoon of water and microwave on high heat for three minutes and leave aside for five minutes without opening, and it should be soft again.