Steamed Artichokes with Lemon Aioli
Minty Feta and Tomato Couscous Salad
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This Greek flavor–inspired chilled salad is so incredibly fresh tasting! Make this for your friends on a hot day while dining on the deck. It’s not too heavy, not too light. And it’s so easy, you can prepare it the night before! 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.
Ingredients
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Instructions
- Press the Sauté button on the Instant Pot and heat
1 tbsp 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
PER SERVING:
CALORIES: 189
FAT: 8g
PROTEIN: 5g
SODIUM: 254mg
FIBER: 2g
CARBOHYDRATES: 24g
NET CARBS: 22g
SUGAR: 1g
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