This Israeli Couscous Salad Recipe combines couscous with delicious veggies, seasonings, and feta cheese for a delightful vegetarian dish you’ll love. Make this easily and quickly in your Instant Pot or Pressure Cooker.
What Makes This Israeli Couscous Recipe So Great
Not a lot of people think of couscous when they think of amazing dishes , but they really should. This is one of those recipes that makes your mouth water while you cook couscous .
Every step of this recipe ( and there aren’t very many ) will have you anticipating it in your bowl so you can shovel it in your mouth. Or maybe that’s just me!
Warm corn and peas mixed with the flavorful couscous with the added crunch from the red onion, and the creamy feta cheese makes this the side dish of your dreams!
How To Make This Israeli Couscous Salad
- Saute. Turn the Instant Pot on Sauté. When it is hot, add oil. To the hot oil, add cumin seeds and turmeric and allow them to sizzle for 10 seconds. Press CANCEL.
- Add veggies . Add onion, peas and carrots, couscous, salt and garam masala.
- Cook. Close the lid and select PRESSURE COOK on HIGH for 3 minutes. Allow the pot to rest undisturbed for 5 minutes, and then release all pressure immediately.
- Finish. Mix in chopped red onion and feta cheese and serve.
Yes, all couscous is pasta.
For traditional couscous, all you need to do is rinse with hot water to rehydrate it since it has already been cooked. If you’re making Israeli couscous, you will need to boil for a short period of time since it is not precooked. Since it is a very tiny pasta, it will cook in very little time. If you’re using your Instant Pot, you’ll want to cook for ZERO minutes under high pressure.
Israeli Couscous has several different names you can find it under. The most common name is Ptitim, but it’s also called Jerusalem couscous, giant couscous or pearl couscous.
All couscous is pasta . Like other pasta, it’s made from semolina flour mixed with water. If you buy regular couscous, that pasta has been precooked and then dried. That is why typically all you have to do is moisten it with hot water and let it rehydrate. Israeli couscous is also a pasta–but it’s larger and hasn’t been precooked. It requires boiling in hot water to cook.
Well, that depends on who you ask. Couscous is high in carbohydrates, so it’s not great for a Keto diet . However, it is high in protein and fiber, so it can be a good addition to your diet if you’re not watching carbs.
What’s is in this Isreali Couscous Pilaf Recipe?
So I made up this recipe of course. My version includes Isreali couscous, peas, corn, carrots, turmeric, garam masala (and other spices) and is finished with red onion and feta cheese.
How Long Does It Take To Make Isreali Couscous?
- Isreali Couscous. In the Instant Pot , you are looking at no more than 3 minutes under pressure with a 5-minute natural release for Israeli couscous.
- Regular Couscous. For regular couscous, you can set the pressure cooker to 0 minutes under pressure and quick release.
Tips and Tricks for Making this Israeli Couscous Pilaf Recipe
- Wait until serving to add the cheese and onion for best results.
- Know what to buy. This is what Israeli couscous looks like.
- Tricolor. I often like to use this tricolor couscous to add a little more visual appeal to the dish.
- Regular couscous. Do not substitute regular couscous in this dish.
- Orzo. You can, however, substitute orzo if you prefer.
- Water absorption. The Couscous will continue to absorb water for a while after you cook it. So if you open the pot and see a little water left in there, just let the pasta sit in the pot for a few minutes.
- Chilling. Sometimes if I’m in a hurry, I rinse the couscous under cold water to chill it before adding the onions and cheese.
How To Serve Couscous Salad or Couscous Pilaf
Couscous Salad
- Cook. Make the recipe according to the directions below.
- Chill. Let cool in the refrigerator until ready to serve.
- Mix. Add in red onion and feta cheese before serving.
Couscous Pilaf
- Cook. Make the recipe according to the directions below.
- Mix. Add in red onions and feta cheese before serving.
- Serve. This recipe makes a great side for chicken.
What To Serve With This Pearled Couscous
- Air Fryer Thai Peanut Chicken - A flavorful air fryer recipe .
- Keto Chicken Tenders - Kids love these dipped in my Big Mac Sauce .
- Pecan Crusted Chicken - A twist on low carb chicken.
- Brazilian Chicken - International flavors that come together in a flash.
- Chicken Adobo - A great main course .
- Chicken Tikka Bites - Family-friendly Indian cuisine.
Looking For More GreatVegetarianInstant Pot Dishes? Check These Out!
- Barley Pilaf With Mushrooms - A delectably savory side dish.
- Garlic Parmesan Spaghetti Squash - One of the tastiest spaghetti squash recipes out there!
- Farro Risotto With Butternut Squash - The savory and sweet flavors of fall in one delightful dish!
- Instant Pot Harira Soup - A deliciously authentic Morrocan stew.
- Instant Pot Baingan Bharta Eggplant Dip - A wonderful smoky Eggplant Bharta in your Instant Pot.
- Eggplant Pasta - Seriously one of the best pasta dishes I’ve ever had!
- Instant Pot Vegetarian Chili - The perfect dish for a cool Fall or Winter day.
- Low Carb Broccoli Cheese Soup - An effortlessly easy take on a delicious classic.
- Mushroom Mascarpone Pasta - One of the creamiest, tastiest pastas I’ve ever had.
So if you’re looking for an incredible side dish , or vegetarian meal, this Israeli Couscous Salad is the dish for you! Make it in your Instant Pot and you’ll never make it another way!
Instant Pot Israeli Couscous Pilaf Recipe
Equipment
- Instant Pot
Ingredients
- ▢ 2 tablespoons Oil
- ▢ 1 teaspoon cumin seeds
- ▢ 1 teaspoon Turmeric
- ▢ 1/2 cup Onion , diced
- ▢ 1 cup Peas And Carrots
- ▢ 1 cup Israeli Couscous
- ▢ 1 cup Water
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 teaspoon Garam Masala
For Finishing
- ▢ 1/2 cup Red Onion. chopped , chopped
- ▢ 1/2 cup crumbled feta cheese
Instructions
Turn the Instant Pot on Sauté. When it is hot, add oil. To the hot oil, add cumin seeds and turmeric and allow them to sizzle for 10 seconds. Press CANCEL.
Add onion, peas and carrots, couscous, salt and garam masala. Add water and stir well.
Close the lid immediately, and select PRESSURE COOK on HIGH for 3 minutes. Allow the pot to rest undisturbed for 5 minutes, and then release all pressure immediately.
Mix in chopped red onion and feta cheese and serve.
Wait until serving to add the cheese and onion for best results.
This is what Israeli couscous looks like.
I often like to use this tricolor couscous to add a little more visual appeal to the dish.
Do not substitute regular couscous in this dish.
You can, however, substitute orzo if you prefer.
The Couscous will continue to absorb water for a while after you cook it. So if you open the pot and see a little water left in there, just let the pasta sit in the pot for a few minutes.
Note that this recipe uses very little water. If you are using an 8 quart pressure cooker, you may want to double the recipe and increase water to 1.75 cups.
If your seal is at all faulty, and you find the pressure cooker hissing steam but not coming up to pressure, thump the top of the lid. Often this is enough to make the pressure valve pop up.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
If you already signed up, you should have received an email with a password to give you unlimited access to our FREE Printable Library. The password is case sensitive. Enter it below and get printing!
Password:
Instant Pot Israeli Couscous Pilaf Recipe
Ingredients
- 2 tablespoons Oil
- 1 teaspoon cumin seeds
- 1 teaspoon Turmeric
- 1/2 cup Onion diced
- 1 cup Peas And Carrots
- 1 cup Israeli Couscous
- 1 cup Water
- 1 teaspoon Kosher Salt
- 1 teaspoon Garam Masala
For Finishing
- 1/2 cup Red Onion. chopped chopped
- 1/2 cup crumbled feta cheese
Instructions
Turn the Instant Pot on Sauté. When it is hot, add oil. To the hot oil, add cumin seeds and turmeric and allow them to sizzle for 10 seconds. Press CANCEL.
Add onion, peas and carrots, couscous, salt and garam masala. Add water and stir well.
Close the lid immediately, and select PRESSURE COOK on HIGH for 3 minutes. Allow the pot to rest undisturbed for 5 minutes, and then release all pressure immediately.
Mix in chopped red onion and feta cheese and serve.
Wait until serving to add the cheese and onion for best results.
This is what Israeli couscous looks like.
I often like to use this tricolor couscous to add a little more visual appeal to the dish.
Do not substitute regular couscous in this dish.
You can, however, substitute orzo if you prefer.
The Couscous will continue to absorb water for a while after you cook it. So if you open the pot and see a little water left in there, just let the pasta sit in the pot for a few minutes.
Note that this recipe uses very little water. If you are using an 8 quart pressure cooker, you may want to double the recipe and increase water to 1.75 cups.
If your seal is at all faulty, and you find the pressure cooker hissing steam but not coming up to pressure, thump the top of the lid. Often this is enough to make the pressure valve pop up.
Instant Pot Israeli Couscous Pilaf Recipe https://twosleevers.com/instant-pot-israeli-couscous/
Miso Soup with Salmon is a low carb Japanese soup made with miso paste, salmon, mushrooms, green scallions, soy milk, chicken broth, soy sauce, garlic, and a little xanthan gum for body. It’s quick and works well for a keto or low carb weeknight dinner, since it comes together in under 30 minutes in one pot. Unlike traditional miso soup that relies on dashi and stays thin with tofu or seaweed, this version turns creamy and chowder-like with soy milk and xanthan gum while adding tender salmon for extra protein.
Why You Have To Try This Japanese Soup
- Low Carb. Only 8 net carbs per serving.
- Quick. Made in less than 30 minutes.
- Pour and Cook. Saute the aeromatics, pour in the remaining ingredients, and cook all in one pot.
- Delicious. Layers of bold and delicious seafood flavors that will having you making this soup again and again.
If you’re looking for a delicious low carb meal that’s a departure from the stereotypical, you have got to try this Miso Soup with Salmon.
This soup is perfectly savory, sweet, umami, and completely low carb. It’s one of those dishes that, once you’ve had it, want to make it again, and again, and again.
My friend David tested this recipe for me and said it was so good that he would totally make it for a dinner party, but also that no one would think this was special “ keto ” food.
Which to me, is what every keto recipe should be—just good food that anyone can enjoy.
Not only is this Miso Soup with Salmon delicious and low carb, but it’s very easy to make. It only takes about 20 minutes to make , and it really doesn’t take much effort on your part.
Not only is it quick, but it’s all cooked in a single pot , so clean-up is crazy easy as well. Quick, simple, and easy to clean up after – like music to my ears! Now let’s get to cooking…
What Does It Taste Like?
Miso soup with salmon has a wonderfully balanced flavor that’s both comforting and satisfying.
The miso paste provides a savory, umami-rich base with a slightly salty, fermented depth, while the salmon adds a buttery, rich, and mildly sweet flavor that blends seamlessly into the broth.
What Is Miso Soup Made Of?
The ingredients in a Miso soup vary quite widely depending on the region you get it from. It typically consists of stock with miso paste, veggies like mushrooms and onions, and sometimes a protein like fish or tofu.
Here’s what you’ll find in my recipe:
- 2 tablespoons Oil - Used to sauté the garlic, mushrooms, and scallions, helping release their flavors and creating a rich base for the soup.
- 2 tablespoons Minced Garlic - Adds a bold, savory aroma and depth of flavor that enhances the umami profile of the miso broth.
- 1 cup Mushrooms - Provide earthy, umami notes and a meaty texture, making the soup more hearty and satisfying without adding carbs.
- 1/2 cup Chopped Green Scallions - Infuse the broth with freshness and mild sharpness, while the garnish adds a bright, crisp finish.
- 2 tablespoons Miso - The star seasoning, delivering salty, savory, and slightly sweet umami flavor that defines the soup.
- 2 cups Unsweetened Soy Milk - Creates a creamy, low-carb broth that balances the saltiness of the miso while adding body and smooth texture.
- 1 cup Chicken Broth - Adds savory depth and enhances the richness of the soup’s base. You can use vegetable broth for a lighter option.
- 1 teaspoon Soy Sauce - Boosts the umami and adds a touch more saltiness and depth to the broth.
- 1/2 teaspoon Xanthan Gum - Thickens the broth slightly without adding carbs, giving it a silky consistency similar to traditional miso soup.
- 1 teaspoon Salt - Balances and enhances all the flavors while ensuring the broth and salmon are well seasoned.
- 1 teaspoon Pepper - Adds a gentle heat and sharpness to round out the savory broth.
- 1 pound Salmon Fillets - The protein centerpiece, giving the soup richness, heartiness, and flaky, buttery bites of fish.
- 1 tablespoon White Vinegar or Mirin - Adds brightness and a touch of acidity (or sweetness if using mirin), balancing the creamy, savory broth.
What Is Miso?
Miso is a fermented soybean paste. It’s not made entirely of fermented soybeans, however. It also includes Salt, grains, and fermentation starter.
Does Miso Soup Have Fish?
Miso Soup doesn’t always have fish in it, but I decided to include salmon in my recipe as I feel that it compliments the flavors of the soup perfectly and I wanted the added protein.
You could always use tofu in place of the salmon if you’d like to make this a vegan dish . Many people even enjoy substituting chicken for Chicken Miso Soup.
How To Make Miso Soup With Salmon
- Oil. Add oil to a 3-quart pot over high heat. When the oil is shimmering hot, add onions and ginger. Stir and then add diced mushrooms. Cook for 2-3 minutes until the onions are translucent.
- Broth. Add broth, soy or almond milk, chicken broth, miso , soy sauce, xanthan gum, salt, and pepper.
- Boil. Allow the mixture to come to a boil. Add in salmon and turn down the heat to medium-low so that the broth is bubbling gently. Allow the salmon to finish cooking, about 2-3 minutes.
- Serve. When the salmon flakes easily with a fork, remove the pot from the heat. Stir in vinegar and the remaining green onions, and serve.
Tips And Tricks
Miso soup is a simple yet deeply flavorful Japanese dish, and with a few key techniques, you can elevate it from basic to restaurant-quality. Here are some helpful tips and tricks to get it just right:
- Soy Milk. Use the thickest soy milk you can find for this recipe.
- Other Milks. For those who avoid soy, use whole milk, heavy whipping cream, almond milk or really anything else you prefer.
- Speed it up. To make this Miso Soup recipe go even faster, cut the salmon while the rest of the ingredients are cooking.
- Double it. Make a double batch to have the next day.
Variations
Miso soup with salmon is a comforting dish that combines the savory depth of miso with the richness of tender fish, and it can be easily adapted to suit different tastes and preferences. Here are some tasty variations you can try:
- Seafood Blend - Add shrimp, clams, or scallops along with salmon for a richer, seafood-forward miso soup.
- Spicy - Add a spoonful of chili paste, sriracha, or sliced fresh chili for a warming kick.
- Red Miso Version - Swap in red miso for a stronger, earthier, and saltier flavor that gives the soup a heartier edge.
What To Eat With Japanese Salmon Soup
Japanese miso soup is a light, umami-rich dish that’s often served as part of a balanced meal. Because of its delicate flavor and nourishing qualities, it pairs beautifully with a variety of traditional Japanese foods. Here are some excellent options to enjoy alongside it:
- Rice Dishes - White rice or brown rice is a classic pairing that balances the salty, savory broth.
- Teriyaki chicken or beef - sweet and savory flavors contrast beautifully with the light soup.
- Seaweed salad - adds freshness and complements the umami flavor.
How Long Does It Last?
This soup recipe doesn’t last an incredibly long time in the refrigerator, so it may be one you skip if you’re planning your weekly meal prep. It is best eaten within 2-3 days after cooking for the best flavor.
Don’t worry if you’re making this for an appetizer or for a smaller family. The portions in this recipe are fairly small, and it is so delicious, you’ll have a hard time not going back for another bowl.
Can You Freeze This Soup?
I would not recommend freezing this soup. Dairy has a tendency to change texture after it has been frozen. Since the real star of this soup is the broth, messing with the flavor and texture of it can change the integrity of the soup entirely.
Add miso paste at the very end of miso soup with salmon when the broth is just below a simmer, because rapidly boiling can dull miso’s aroma and flavor.
To keep salmon from drying out in miso soup with salmon, add the salmon near the end and cook it gently at a low simmer until it just flakes, then remove the pot from heat so it does not overcook. Cut the salmon into even pieces, avoid a hard boil, and let it finish in the residual heat for the best texture.
For miso soup with salmon, awase miso is often the best choice because it blends white and red miso for a balanced sweet savory flavor that complements salmon without overpowering it. White miso gives a milder, slightly sweet taste that works great in creamy miso soup with soy milk, while red miso is stronger and saltier and can taste more intense with delicate salmon unless you use less. If you are unsure, start with awase or white miso and adjust the amount at the end after tasting.
More Of Our Best Seafood Recipes
- Keto Miso Salmon
- Honey Lemon Salmon
- Dijon Salmon
- Pan Seared Salmon
- Honey Glazed Salmon
Miso Soup Recipe | Low Carb Japenese Soup With Salmon
Equipment
- 3-Quart Pot
Ingredients
- ▢ 2 tablespoons Oil
- ▢ 2 tablespoons Minced Garlic
- ▢ 1 cup Mushrooms , diced
- ▢ 1/2 cup Chopped Green Scallions , diced, plus an additional 2 tablespoons for garnish
- ▢ 2 tablespoons Miso
- ▢ 2 cups Soy Milk , unsweetened (or almond milk)
- ▢ 1 cup Chicken Broth
- ▢ 1 teaspoon Soy Sauce
- ▢ 1/2 teaspoon Xanthan Gum
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 teaspoon Pepper
- ▢ 1 pound Salmon Fillets , cut into bite size chunks
- ▢ 1 tablespoon White Vinegar , or Mirin
Instructions
- Add oil to a 3-quart pot over high heat. When the oil is shimmering hot, add onions and ginger. Stir and then add diced mushrooms. Cook for 2-3 minutes until the onions are translucent.
- Add broth, soy or almond milk, chicken broth, miso , soy sauce, xanthan gum, salt, and pepper.
- Allow the mixture to come to a boil. Add in salmon and turn down the heat to medium-low so that the broth is bubbling gently. Allow the salmon to finish cooking, about 2-3 minutes. When the salmon flakes easily with a fork, remove the pot from the heat. Stir in vinegar and the remaining green onions, and serve.
Tips And Tricks For Making Miso Soup With Salmon
- Use the thickest milk you can find for this recipe.
- For those who avoid soy, use whole milk, heavy whipping cream, almond milk or really anything else you prefer.
- To make this recipe go even faster, cut the salmon while the rest of the ingredients are cooking.
- Make a double batch to have the next day but do not freeze . This recipe doesn’t freeze well because of the milk.
- You could always use tofu in place of the salmon if you’d like to make this a vegan dish.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
