## H1: Instant Pot Mediterranean Couscous Salad: A Flavorful & Fast Recipe
Craving a vibrant, healthy, and utterly delicious salad? Look no further! This Instant Pot Mediterranean Couscous Salad is the answer to your weeknight dinner prayers, potluck perfection, and lunchtime desires. It’s packed with fresh vegetables, briny olives, tangy feta cheese, and a zesty lemon vinaigrette, all built on a fluffy foundation of perfectly cooked couscous, courtesy of your trusty Instant Pot. Forget slaving over a hot stove – this recipe is quick, easy, and guaranteed to impress.
### Why You’ll Love This Instant Pot Mediterranean Couscous Salad
* **Speed & Convenience:** The Instant Pot cooks the couscous in mere minutes, freeing you up to chop veggies and whip up the dressing. No more watching the pot boil!
* **Flavor Explosion:** The combination of Mediterranean flavors is simply irresistible. The salty olives, creamy feta, crunchy vegetables, and bright lemon vinaigrette create a symphony of tastes that will tantalize your taste buds.
* **Healthy & Nutritious:** This salad is loaded with fiber, vitamins, and antioxidants, making it a guilt-free way to enjoy a delicious and satisfying meal.
* **Versatile & Customizable:** Feel free to adapt this recipe to your liking. Add your favorite vegetables, swap out the cheese, or adjust the dressing to your preference. The possibilities are endless!
* **Perfect for Meal Prep:** This salad holds up beautifully in the refrigerator, making it ideal for meal prepping lunches or dinners for the week.
* **Crowd-Pleasing:** Whether you’re hosting a potluck, barbecue, or picnic, this salad is always a hit. It’s a guaranteed crowd-pleaser that everyone will love.
### Ingredients You’ll Need
Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need to make this Instant Pot Mediterranean Couscous Salad:
**For the Couscous:**
* **1 cup Couscous:** Use regular couscous (not Israeli or pearl couscous) for this recipe. I recommend using whole wheat couscous for added fiber.
* **1 1/4 cups Vegetable Broth:** You can also use chicken broth or water, but vegetable broth adds a deeper flavor.
* **1 tablespoon Olive Oil:** This helps to prevent the couscous from sticking and adds a subtle richness.
* **1/4 teaspoon Salt:** To season the couscous.
**For the Salad:**
* **1 cup Cherry Tomatoes:** Halved or quartered.
* **1/2 cup Cucumber:** Diced.
* **1/2 cup Red Onion:** Finely diced.
* **1/2 cup Kalamata Olives:** Pitted and halved.
* **1/2 cup Feta Cheese:** Crumbled.
* **1/4 cup Fresh Parsley:** Chopped.
* **1/4 cup Fresh Mint:** Chopped.
**For the Lemon Vinaigrette:**
* **1/4 cup Olive Oil:** Extra virgin olive oil is best for flavor.
* **3 tablespoons Lemon Juice:** Freshly squeezed is always preferred.
* **1 tablespoon Red Wine Vinegar:** Adds a bit of tang.
* **1 clove Garlic:** Minced.
* **1/2 teaspoon Dried Oregano:** A classic Mediterranean herb.
* **1/4 teaspoon Salt:** Or to taste.
* **1/4 teaspoon Black Pepper:** Or to taste.
### Equipment You’ll Need
* **Instant Pot:** A 6-quart or larger Instant Pot is recommended.
* **Measuring Cups and Spoons**
* **Cutting Board and Knife**
* **Large Bowl**
* **Whisk or Fork**
### Step-by-Step Instructions
Now that we have our ingredients and equipment ready, let’s make some delicious Instant Pot Mediterranean Couscous Salad!
**Step 1: Cook the Couscous in the Instant Pot**
1. Pour the vegetable broth, olive oil, and salt into the Instant Pot.
2. Add the couscous to the Instant Pot. Do not stir.
3. Close the lid and seal the vent.
4. Cook on high pressure for **0 minutes**. Yes, you read that right! We’re using the residual heat to cook the couscous.
5. Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
6. Fluff the couscous with a fork and transfer it to a large bowl to cool slightly.
**Why 0 minutes?** Couscous cooks very quickly. The Instant Pot’s pressure and residual heat are enough to cook it perfectly without it becoming mushy. The 10-minute natural pressure release allows the couscous to absorb the liquid evenly.
**Step 2: Prepare the Salad Ingredients**
While the couscous is cooling, prepare the salad ingredients:
1. Wash and dry the cherry tomatoes, cucumber, parsley, and mint.
2. Halve or quarter the cherry tomatoes.
3. Dice the cucumber into small cubes.
4. Finely dice the red onion.
5. Pit and halve the Kalamata olives.
6. Chop the fresh parsley and mint.
7. Crumble the feta cheese.
**Step 3: Make the Lemon Vinaigrette**
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper.
Taste and adjust the seasonings as needed. You may want to add a little more lemon juice for extra tang or a pinch of sugar to balance the acidity.
**Step 4: Assemble the Salad**
1. Once the couscous has cooled slightly, add the cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and mint to the bowl.
2. Pour the lemon vinaigrette over the salad and toss gently to combine.
**Step 5: Chill and Serve**
1. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. This step is optional, but it definitely enhances the taste.
2. Before serving, give the salad another gentle toss.
3. Serve chilled and enjoy!
### Tips & Variations
* **Add Protein:** For a more substantial meal, add grilled chicken, chickpeas, or white beans to the salad.
* **Roast the Vegetables:** Roasting the vegetables (especially the tomatoes and red onion) before adding them to the salad will intensify their flavor.
* **Use Different Herbs:** Feel free to experiment with different herbs, such as dill, basil, or oregano.
* **Add Sun-Dried Tomatoes:** Sun-dried tomatoes add a burst of intense flavor and chewy texture.
* **Spice it Up:** Add a pinch of red pepper flakes to the vinaigrette for a little heat.
* **Use a Different Cheese:** If you’re not a fan of feta, try using goat cheese or halloumi.
* **Make it Vegan:** Omit the feta cheese to make this salad vegan.
* **Add Nuts or Seeds:** Toasted pine nuts or sunflower seeds add a delightful crunch.
* **Make it Gluten-Free:** Although traditional couscous is not gluten-free, you can substitute it with a gluten-free couscous alternative made from ingredients like rice or corn.
* **Customize the Dressing:** Want a sweeter dressing? Add a drizzle of honey or maple syrup. Prefer a creamier dressing? Whisk in a tablespoon of tahini.
### Serving Suggestions
This Instant Pot Mediterranean Couscous Salad is incredibly versatile and can be served in a variety of ways:
* **As a Side Dish:** Serve it alongside grilled chicken, fish, or lamb.
* **As a Main Course:** Add protein and serve it as a light and refreshing lunch or dinner.
* **In a Pita Pocket:** Stuff the salad into a pita pocket for a quick and easy meal on the go.
* **Over Greens:** Serve it over a bed of mixed greens for a heartier salad.
* **At a Potluck or BBQ:** This salad is always a hit at gatherings.
### Make-Ahead Instructions
This salad is perfect for making ahead of time. You can cook the couscous and prepare the salad ingredients up to 2 days in advance. Store them separately in the refrigerator and combine them just before serving. This will help to keep the salad fresh and prevent the vegetables from becoming soggy.
The lemon vinaigrette can also be made ahead of time and stored in an airtight container in the refrigerator for up to 1 week.
### Storage Instructions
Store leftover Instant Pot Mediterranean Couscous Salad in an airtight container in the refrigerator for up to 3 days. The salad may become slightly softer over time, but it will still be delicious.
### Nutritional Information (Approximate)
* Calories: 350
* Fat: 20g
* Saturated Fat: 6g
* Cholesterol: 30mg
* Sodium: 400mg
* Carbohydrates: 35g
* Fiber: 5g
* Sugar: 8g
* Protein: 10g
*Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.*
### Frequently Asked Questions (FAQ)
* **Can I use a different type of couscous?**
* This recipe is specifically designed for regular couscous. Israeli or pearl couscous have different cooking times and textures and are not recommended.
* **Can I use water instead of broth?**
* Yes, you can use water, but the broth adds more flavor to the couscous.
* **Can I add other vegetables?**
* Absolutely! Feel free to add your favorite vegetables, such as bell peppers, zucchini, or artichoke hearts.
* **Can I make this salad without an Instant Pot?**
* Yes, you can cook the couscous on the stovetop according to the package directions. Bring the broth and olive oil to a boil, add the couscous, cover, and simmer for 5-7 minutes, or until the liquid is absorbed.
* **How long does this salad last in the refrigerator?**
* This salad will last for up to 3 days in the refrigerator.
### Conclusion
This Instant Pot Mediterranean Couscous Salad is a vibrant, flavorful, and incredibly easy dish that is perfect for any occasion. With its simple ingredients, quick preparation, and endless possibilities for customization, it’s sure to become a staple in your kitchen. So, grab your Instant Pot, gather your ingredients, and get ready to enjoy a taste of the Mediterranean!
Enjoy this healthy, delicious and fulfilling salad!