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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.
Prep Time
20
minutes
mins
Cook Time
5
minutes
mins
Total Time
25
minutes
mins
Course:
Entree
Cuisine:
Mediterranean
Keyword:
couscous salad
Servings:
4
Calories:
94
kcal
Author:
Srividhya G
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:
94
kcal
|
Carbohydrates:
19
g
|
Protein:
3
g
|
Fat:
0
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
623
mg
|
Potassium:
91
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
355
IU
|
Vitamin C:
14
mg
|
Calcium:
11
mg
|
Iron:
0.4
mg