Mediterranean Couscous with Cucumber-Radish Salad
Inspired by our customers’ favorite couscous recipes, the Williams Sonoma Test Kitchen chefs created a time-saving starter that cooks in just 5 minutes in an Instant Pot. It combines tri-colored couscous with a medley of Mediterranean flavors, including sun-dried tomatoes, garlic, basil and Calabrian chiles. Here we round out the dish with a bright salad of cucumber and watermelon radish, garnished with fresh herbs. Enjoy with grilled chicken or lamb, or serve it on its own as a meatless main.
Ingredients:
For the couscous:
- 1 jar Instant Pot Mediterranean Couscous
- 1 Tbs. extra-virgin olive oil, plus more to taste
For the salad:
- 1 English cucumber, thinly sliced
- 1 watermelon radish, peeled and julienned
- 1/2 small red onion, thinly sliced
- Extra-virgin olive oil for drizzling
- Kosher salt and freshly ground pepper
- 1/2 cup (1/2 oz./15 g) fresh mint leaves
- 1/4 cup (1/4 oz./7 g) fresh dill sprigs
Directions:
To make the couscous, in an Instant Pot, combine the couscous starter and 2 cups (16 fl. oz./500 ml) water and stir to combine. Lock the lid in place, seal and set to cook at high pressure for 5 minutes. When the pressure cooking is complete, let the pressure release naturally for 12 to 15 minutes, then quick release any remaining steam.
Carefully remove the lid, drizzle the couscous with the olive oil and stir to combine. Drizzle with a little more olive oil if desired. Remove the inner pot from the cooker to prevent the couscous from overcooking.
To make the salad, in a serving bowl, toss together the cucumber, watermelon radish and onion. Drizzle generously with olive oil, season to taste with salt and pepper and toss to coat. Garnish with the mint leaves and dill sprigs. Serve the salad alongside the couscous. Serves 4.
Williams Sonoma Test Kitchen
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