Minty Feta and Tomato Couscous Salad

By: Michelle Fagone

Minty Feta and Tomato Couscous Salad
cuisine icon Cuisine
Greek
cuisine icon Course
Picnic, Salad
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["PER SERVING:
CALORIES: 189
FAT: 8g
PROTEIN: 5g
SODIUM: 254mg
FIBER: 2g
CARBOHYDRATES: 24g
NET CARBS: 22g
SUGAR: 1g"]
cuisine icon Keywords
15-30 min, 6 people, chopped fresh mint leaves, contributed, cook 15 min, easy, feta cheese, greek, instant pot recipe, instant pot salad recipe, Michelle Fagone, olive oil, pearl couscous, picnic, prep 5 min, pressure cook, pressure cooker recipes, salad, salt, small lemon, small roma tomatoes, water

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

serving icon Servings
6 people
Ingredients
  • 3 tbsp olive oil
  • 1 cup pearl couscous
  • 2 cups Water
  • 2 small Roma tomatoes
  • 1/4 cup chopped fresh mint leaves
  • 1 small lemon
  • 1/4 cup feta cheese
  • 1/2 tsp salt
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.
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