Instant Pot Mediterranean Couscous Salad
This vibrant and flavorful Mediterranean Couscous Salad made in an Instant Pot is perfect for a quick meal or side dish. Packed with fresh vegetables, herbs, and a zesty dressing, it’s healthy and satisfying.
Equipment
- 1 Instant Pot
- 1 Measuring cups
- 1 Measuring spoons
- 1 Large mixing bowl
- 1 Spoon or spatula
Ingredients
- 1 cup pearl couscous
- 1 ½ cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, pitted and sliced
- 1/2 cup feta cheese, crumbled Can be replaced with a dairy-free alternative to make it vegan.
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
Instructions
- Rinse the pearl couscous under cold water in a fine mesh strainer and set aside.
- Add the rinsed couscous and vegetable broth to the Instant Pot. Close the lid and ensure the steam release valve is set to 'sealing.'
- Set the Instant Pot to manual high pressure for 5 minutes. Once the cooking cycle is complete, perform a quick release by carefully turning the steam release valve to 'venting.'
- Fluff the couscous with a fork and let it cool slightly in the pot for about 5 minutes.
- In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, black olives, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
- Add the cooled couscous to the vegetable mixture and pour the dressing over the top. Toss everything together until well combined.
- Serve immediately or refrigerate for 30 minutes to enhance the flavors.
Notes
Feel free to customize the salad by adding other vegetables, such as bell peppers or spinach.
This salad can be stored in the refrigerator for up to 3 days.
If you prefer, replace feta cheese with a dairy-free alternative to make it vegan.