Instant Pot® Piccata Israeli Couscous recipe

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Ingredients

1 tablespoon butter
1 teaspoon olive oil
2 tablespoons diced shallot
1 tablespoon lemon zest
1 clove garlic, minced
1 cup Israeli couscous
1 ½ cups low-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers
1 teaspoon caper brine
2 tablespoons chopped fresh parsley
1 tablespoon grated Parmesan cheese, or more to taste
4 wedge (blank)s lemon wedges

Nutrition Info

60.7 calories
carbohydrate: 4.1 g
cholesterol: 10.2 mg
fat: 4.7 g
fiber: 1.1 g
protein: 2.3 g
saturatedFat: 2.4 g
servingSize: -
sodium: 234.9 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as an Instant Pot®), and select Saute function. Heat butter and oil until butter is melted. Add shallot, lemon zest, and garlic, cook until garlic is translucent, 1 to 2 minutes. Add couscous and cook, stirring occasionally, until lightly browned and toasted, about 2 minutes. Turn off Saute function.

  2. Pour in chicken broth and lemon juice. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Carefully release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid, and stir in the capers and caper brine.

  4. Garnish with parsley and Parmesan cheese. Serve with lemon wedges.

Recipe Yield

4 servings

Recipe Note

If you're a fan of chicken piccata, you're going to love piccata Israeli couscous. Its bright, fresh lemony flavor is enhanced by the briny capers, and it's incredibly easy to make.

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