Recipe Details
Ingredients
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2tablespoonsolive oil
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2cupscouscous
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½cupdried mung beans
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4cupsvegetable broth
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2teaspoonssalt, divided
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1cucumber, diced
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2tomatoes, diced
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1lemon, juiced
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1tablespoonchopped cilantro
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½teaspoonground black pepper
Cooking Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil; add couscous and mung beans. Cook and stir for 2 minutes. Add vegetable broth and 1 teaspoon salt. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer’s instructions for 10 minutes and then quick-release the remaining pressure, about 5 minutes more. Unlock and remove lid. Fluff couscous with a fork. Let sit until cool, about 10 minutes.
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Combine couscous, mung beans, cucumber, tomatoes, lemon juice, and cilantro in a bowl. Sprinkle with 1 teaspoon salt and pepper.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories533 | |
| % Daily Value * | |
| Total Fat 9g |
11% |
| Saturated Fat 1g |
6% |
| Sodium 1648mg |
72% |
| Total Carbohydrate 96g |
35% |
| Dietary Fiber 13g |
45% |
| Total Sugars 6g |
|
| Protein 20g |
40% |
| Vitamin C 33mg |
37% |
| Calcium 115mg |
9% |
| Iron 4mg |
22% |
| Potassium 725mg |
15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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