Pot Pearl Couscous and Lentil Salad – DrNewMed Healthy Recipes for Healthy Eating

This Instant Pot Pearl Couscous and Lentil Salad is a light, healthful vegan recipe that’s excellent for summer. Served with French green lentils, pearl couscous, and a zingy vinaigrette bursting with fresh herbs.

Ingredients

1 cup pearl couscous
1/2 cup green or brown lentils, rinsed
2 cups vegetable broth
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1 clove garlic, minced
Salt and pepper to taste

Instructions

Rinse the pearl couscous under cold water and drain. Set aside.
In the Instant Pot, combine the rinsed lentils and vegetable broth.
Close the Instant Pot lid and set the valve to the “Sealing” position. Cook on high pressure for 8 minutes.
Once the cooking is complete, allow for a natural pressure release for 5 minutes before turning the valve to “Venting” to release any remaining pressure.
Open the Instant Pot lid and drain any excess liquid from the cooked lentils.
In a large mixing bowl, combine the cooked lentils, pearl couscous, halved cherry tomatoes, diced cucumber, finely chopped red onion, chopped parsley, and chopped mint leaves.
In a small bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing.
Pour the dressing over the couscous and lentil mixture, tossing everything together until well combined.
Taste and adjust the seasoning with more salt and pepper if needed.
Cover the bowl and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Serve the Instant Pot Pearl Couscous and Lentil Salad chilled, garnished with additional fresh herbs if desired.