Raise your hand if you’re a big Instant Pot fan! It’s known to have saved many a hangry evenings at our house, but it’s also easy to fall in a rut. As the weather is getting nicer, my appetite for soups and stews is decreasing. Bring on the fresh salads! But also, make them filling, you know? I can’t be the only one…
That’s where a good couscous salad comes in. It’s nice and filling because of the couscous, but you still get that refreshing taste of herbs and Roma tomatoes you’re craving during the warmer months.
To make things even more interesting, this recipe only requires 5 ingredients, excluding salt, water, and olive oil (which I’m pretty sure you have anyway…). So if fast, delicious, and fuss-free are the qualities you’re looking for in a meal, then this is for you.
Instant Pot Minty Feta and Tomato Couscous Salad
Tomatoes and feta is a classic combination, and it’s in my rotation year round (hello, TikTok pasta!). But add some fresh mint, and the whole thing is elevated. I’m also a big fan of pearl couscous salad, so I’m absolutely sold on this recipe!
And there’s more where that came from! The “I Love My Instant Pot®” 5-Ingredient Recipe Book by Michelle Fagone is a collection of delicious recipes for everyone. They’re all made with just a few ingredients, and fast. While not all the recipes are vegetarian, there’s plenty of plant-based goodness in there.
Grab the recipe for minty feta and tomato couscous salad below and consider purchasing The “I Love My Instant Pot” 5-Ingredient Recipe Book here.
Minty Feta and Tomato Couscous Salad
Excerpted from The “I Love My Instant Pot®” 5-Ingredient Recipe Book by Michelle Fagone. Copyright © 2021 by Simon & Schuster, Inc. Photography by James Stefiuk. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.
- 3 tablespoons olive oil divided
- 1 cup pearl couscous
- 2 cups water
- 2 small Roma tomatoes seeded and diced
- 1⁄4 cup chopped fresh mint leaves
- Juice and zest of 1 small lemon
- 1⁄4 cup feta cheese
- 1⁄2 tsp salt
Press the Saute button on the Instant Pot® and heat 1 tablespoon oil. Add couscous and stir-fry 2–4 minutes until couscous is slightly browned. Add water. Press the Cancel button. Lock lid.
Press the Manual or Pressure Cook button and adjust time to 5 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops. Unlock lid. Drain any liquid.
In a medium bowl, combine remaining ingredients, including remaining olive oil. Set aside. Once couscous has cooled, toss it into bowl with other ingredients. Cover and refrigerate overnight until ready to be served chilled.
For an extra layer of crunch and flavor, dice an English cucumber into this salad. The English cucumber has fewer and smaller seeds than a regular cucumber, which makes it easier to eat. You can find these in the produce section, wrapped in plastic to protect their delicate thin skin. Diced Kalamata olives would also be a welcomed addition to this dish.