Israeli Couscous and Lentils

By: Vegan Instant Pot Cookbook By Nisha Vora

Israeli Couscous and Lentils
cuisine icon Cuisine
Israeli
cuisine icon Course
Main Course, Salad
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Diet
Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 4 servings, bay, carrots, cherry tomatoes, contributed, cook 15 min, couscous, extra-virgin olive oil, french green lentils, fresh dill, fresh italian flat-leaf parsley, freshly cracked black pepper, garlic cloves, handful of fresh thyme sprigs, instant pot recipe, instant pot vegan recipe, instant pot vegetables, israeli, israeli couscous, israeli or pearl couscous, kosher salt, kosher salt and freshly cracked black pepper, low sodium vegetable broth, main course, medium, medium yellow onion, pitted green olives, plant-based, prep 10 min, pressure cook, pressure cooker recipes, red, red wine vinegar, salad, vegan, vegan recipes, vegetarian

prep icon Prep Time
10 min
cook icon Cook Time
15 min

serving icon Servings
4 servings
Ingredients
  • 1 cup French green lentils
  • 1 medium yellow onion
  • 2 red
  • 2 carrots
  • 6 garlic cloves
  • 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
  • 2 1/2 tbsp extra-virgin olive oil
  • 1 1/2 tbsp red wine vinegar
  • 1 cup fresh dill
  • 1 cup fresh Italian flat-leaf parsley
  • 15 pitted green olives
  • 1 pint cherry tomatoes
  • Kosher salt and freshly cracked black pepper
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.
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