Piccata Israeli Couscous
Toasted Israeli couscous cooked with lemon, capers, and Parmesan in a pressure cooker — a bright, tangy side dish ready in 30 minutes.
- 30
- min
- 4
- servings
- ~260
- kcal per serving
- Difficulty:
- Easy
01Method
- 1
Set the pressure cooker to the Sauté function and melt the butter together with the oil. Add the shallot, lemon zest, and garlic, cooking until the garlic softens, about 1 to 2 minutes. Stir in the couscous and toast it, stirring now and then, until it takes on a light golden color, roughly 2 minutes. Switch off the Sauté function.
- 2
Add the chicken broth and lemon juice. Seal the lid and set the cooker to high pressure following the manufacturer's directions; cook for 5 minutes, allowing 10 to 15 minutes for pressure to build beforehand.
- 3
Release the pressure using the quick-release method as directed by the manufacturer, approximately 5 minutes. Remove the lid and fold in the capers and caper brine.
- 4
Top with parsley and Parmesan cheese and serve alongside lemon wedges.
Allergens
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
