Minty Feta and Tomato Couscous Salad
By :Michelle Fagone
instant pot recipes, minty feta tomato couscous salad, pressure cooker
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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.
instant pot recipes, minty feta tomato couscous salad, pressure cooker
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Course Picnic, Salad
Cuisine Greek
Difficulty Easy
Browse Category Salad, Seven Ingredients or Less
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Feta Cheese, Roma Tomatoes
Prep Time 5 minutes
Cook Time 15 minutes
Servings
6 people
Ingredients
  • 3 tbsp olive oil divided
  • 1 cup pearl couscous
  • 2 cups Water
  • 2 small Roma tomatoes seeded and diced
  • 1/4 cup chopped fresh mint leaves
  • 1 small lemon for juice and zest
  • 1/4 cup feta cheese
  • 1/2 tsp salt
Course Picnic, Salad
Cuisine Greek
Difficulty Easy
Browse Category Salad, Seven Ingredients or Less
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Feta Cheese, Roma Tomatoes
Prep Time 5 minutes
Cook Time 15 minutes
Servings
6 people
Ingredients
  • 3 tbsp olive oil divided
  • 1 cup pearl couscous
  • 2 cups Water
  • 2 small Roma tomatoes seeded and diced
  • 1/4 cup chopped fresh mint leaves
  • 1 small lemon for juice and zest
  • 1/4 cup feta cheese
  • 1/2 tsp salt
instant pot recipes, minty feta tomato couscous salad, pressure cooker
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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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