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.
Ingredients
- 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
Instructions
-
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.
Recipe Notes
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.