Instant Pot Mediterranean Couscous Salad Recipes
MEDITERRANEAN COUSCOUS SALAD
Provided by Marian Burros
Categories dinner, salads and dressings
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Bring stock to boil in covered pot. Add couscous, remove from heat and allow to sit for five minutes, until liquid has been absorbed.
- Whisk oil, vinegar, mustard and garlic in a serving bowl. Add orange zest, jalapenos, olives and capers, and mix well. Stir in the red pepper, zucchini, onion and fennel, and season with salt and pepper. Stir in the couscous.
- If not serving immediately, refrigerate without the tomatoes. No more than 30 minutes before serving, cut up the tomatoes and stir in.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 6 grams, Carbohydrate 53 grams, Fat 7 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 686 milligrams, Sugar 10 grams, TransFat 0 grams
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- To make the lemon-dill vinaigrette, place the vinaigrette ingredients in a bowl. Whisk together to combine. Set aside briefly.
- In a medium-sized heavy pot, heat two tablespoons of olive oil. Saute the couscous in the olive oil briefly until golden brown. Add 3 cups of boiling water (or the amount instructed on the package), and cook according to package. When ready, drain in a colander. Set aside in a bowl to cool.
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