Instant Pot® Mediterranean Couscous Salad recipe

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Ingredients

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

Nutrition Info

533.4 calories
carbohydrate: 95.9 g
cholesterol: : -
fat: 8.5 g
fiber: 12.7 g
protein: 20 g
saturatedFat: 1.1 g
servingSize: -
sodium: 1647.7 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Combine couscous, mung beans, cucumber, tomatoes, lemon juice, and cilantro in a bowl. Sprinkle with 1 teaspoon salt and pepper.

Recipe Yield

4 servings

Recipe Note

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!

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