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Jamaican Jerk Jackfruit Tacos
Israeli Couscous and Lentils
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There are many reasons why I love this recipe and think you will, too. For starters, it’s a dump-everything-in recipe that requires no hands-on cooking. I think that’s reason enough, but I have more reasons to share. Second, it’s hearty enough to feel like a main dish thanks to the protein-packed lentils, but still feels light and refreshing, in part due to the grassy flavor of fresh dill. And finally, this recipe yields a lot of food, so it’s an ideal weekly-meal-prep-with-individual-containers situation. Or if you’re feeling generous, you can bring it to a potluck, summer picnic, or barbecue.
I use French green lentils in this salad (and most lentil-based salads) because they hold their shape during cooking. Typically, there is no need to soak lentils, but soaking them here reduces the cook time to just 3 minutes, allowing you to cook the lentils at the same time as the Israeli couscous.
This is one of those dishes that gets better the next day, as the lentils and couscous will have had a chance to thoroughly absorb the flavors of the vinaigrette and herbs.
I use French green lentils in this salad (and most lentil-based salads) because they hold their shape during cooking. Typically, there is no need to soak lentils, but soaking them here reduces the cook time to just 3 minutes, allowing you to cook the lentils at the same time as the Israeli couscous.
This is one of those dishes that gets better the next day, as the lentils and couscous will have had a chance to thoroughly absorb the flavors of the vinaigrette and herbs.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
4 servings
|
Ingredients
COUSCOUS AND LENTILS
- 1 cup French green lentils Puy
- 1 medium yellow onion diced
- 2 red yellow, or orange bell peppers, diced
- 2 carrots diced
- 6 garlic cloves minced
- 1 cup Israeli or pearl couscous
- 3 1/2 cups low sodium vegetable broth
- 2 tsp kosher salt
- Freshly cracked black pepper
- 2 leaves bay
- Handful of fresh thyme sprigs
TO FINISH
- 2 1/2 tbsp extra-virgin olive oil
- 1 1/2 tbsp red wine vinegar
- 1 cup fresh dill finely chopped
- 1 cup fresh Italian flat-leaf parsley finely chopped
- 15 pitted green olives sliced
- 1 pint cherry tomatoes halved or quartered
- Kosher salt and freshly cracked black pepper
Ingredients
COUSCOUS AND LENTILS
TO FINISH
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Instructions
- Soak the lentils in water to cover for 8 hours or overnight. Drain the lentils.
- Place the soaked and drained lentils, onion, bell peppers, carrots, garlic, couscous, vegetable broth, salt, pepper to taste, bay leaves, and thyme sprigs in the Instant Pot and stir well to combine.
- Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 3 minutes.
- Once the 3-minute timer has completed and beeps, allow an natural pressure release for 10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
- Open the pot and discard the bay leaves and thyme sprigs.
- Transfer the couscous-lentil mixture to a large bowl and allow to come to room temperature.
- To the couscous-lentil mixture, add the extra-virgin olive oil, vinegar, dill, parsley, olives, tomatoes, and salt and pepper to taste. Stir to combine and taste for seasonings, adding more salt and pepper as needed, or a splash more vinegar for acidity.
The Vegan Instant pot Cookbook:
A new and vibrant vegan cookbook authorized by Instant Pot, from the creator of the Rainbow Plant Life blog.With food and photos as vivid, joyous, and wholesome as the title of her popular cooking blog–Rainbow Plant Life–suggests, Nisha Vorashares nourishing recipes with her loyal followers daily. Now, in her debut cookbook, she makes healthy, delicious everyday cooking a snap with more than 90 nutritious (and colorful!) recipes you can make easily with the magic of an Instant Pot pressure cooker. With a comprehensive primer to the machine and all its functions, you, too, can taste the rainbow with a full repertoire of vegan dishes. Start the day with Nisha’s Homemade Coconut Yogurt or Breakfast Enchilada Casserole, then move on to hearty mains like Miso Mushroom Risotto, and even decadent desserts including Double Fudge Chocolate Cake and Red Wine-Poached Pears.The Vegan Instant Pot Cookbookwill quickly become a go-to source of inspiration in your kitchen.
About Nisha:
Nisha Vorais a food blogger, photographer, andauthorofThe Vegan Instant Pot Cookbook:Wholesome, Indulgent Plant-Based Recipes(June 2019, Avery).After graduating from Harvard Law School and working as a lawyer for four years, she exchanged her casebooks for cookbooks and launched a career in her dream world of food by creating Rainbow Plant Life, a popular veganInstagram account,blog, andYouTube channel.
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