Couscous Salad | Mediterranean Style Couscous Salad
A colorful, crunchy, and filling Mediterranean style salad made with pearl couscous / Israeli couscous, mixed veggies, fresh herbs, and lemon vinaigrette.
Servings: 4
Calories: 94kcal
Ingredients
- ½ cup pearl couscous
- 1 cup water for the inner pot
For the Vinaigrette:
- 1 tbsp lemon juice
- 1 tbsp olive oil
- ¾ tsp freshly grated pepper
- 1 tsp salt
For the Salad:
- ¼ cup onion diced
- ¼ cup cucumber diced
- ¼ red bell pepper diced
- ¼ black olives diced
- 2 tbsps fresh cilantro chopped
- 2 tbsps fresh mint chopped
- 2 tsp lemon zest
Instructions
Cook the couscous:
- Rinse and drain the couscous and add it a pan/pot that fits inside the inner pot of the Instant Pot. Add the water.
- Now add 1 cup of water to the inner pot and place the trivet. Then put the couscous bowl with water on top of the trivet.
- Close the lid and ensure the vent is in the sealing position.
- Cook for 3 minutes at high pressure and release the pressure quickly after 5 minutes.
- Allow it cool thoroughly before adding it to the salad.
Assembling the Salad:
- Add the veggies(onion, cucumber, olives, red bell pepper), fresh herbs, lemon zest, and the couscous and mix.
- Add the lemon juice, olive oil, salt, and pepper just before serving. Mix thoroughly and serve.
Notes
- Instead of couscous, you can use millets, quinoa, bulgur wheat or any other grain of your choice.
- Adjust the salt and pepper according to your preference.
- Depending upon the sourness of the lemon juice, adjust the quantity. If required, add a tsp of sugar to balance the flavor.
Nutrition
Calories: 94kcal | Carbohydrates: 19g | Protein: 3g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 623mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 14mg | Calcium: 11mg | Iron: 0.4mg