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If you’re looking for an easy vegetarian Instant Pot (affiliate link) dinner packed with Mediterranean flavors, this Instant Pot (affiliate link) Pearl Couscous Puttanesca is a wonderful option.
Adapted from The Instant Pot Bible (affiliate link), it combines tender pearl (Israeli) couscous with eggplant, bell peppers, tomatoes, garlic, capers, and rosemary for a hearty one-pot meal that’s ready with very little hands-on time.
While the recipe borrows a few flavors from traditional pasta puttanesca, it actually reminds me just as much of ratatouille thanks to all the colorful vegetables. The result is a comforting meatless meal that’s delicious on its own or served alongside grilled shrimp, chicken, or fish.
Why You’ll Love This Recipe
- Easy one-pot Instant Pot meal
- Loaded with Mediterranean vegetables
- Hearty enough for a vegetarian main dish
- Great for meal prep and leftovers
- Delicious on its own or paired with grilled chicken, shrimp, or fish
Ingredients & Notes
- Olive oil – For sautéing the vegetables.
- Shallot – Adds mild sweetness. A small onion can be substituted.
- Capers – Give the dish its signature briny flavor.
- Garlic – Essential Mediterranean flavor.
- Crushed red pepper flakes – Add a gentle kick.
- Eggplant – Softens beautifully under pressure and makes the dish hearty.
- Bell peppers – Add sweetness, color, and texture.
- Vegetable broth (affiliate link) – Cooks the couscous while adding flavor.
- Diced tomatoes – Use the juices too.
- Pearl (Israeli) couscous – Despite the name, it’s actually tiny toasted pasta rather than traditional couscous.
- Fresh rosemary – Infuses the dish while it cooks.
How to Make Instant Pot Couscous Puttanesca
Step 1: Gather and prepare all ingredients.
Step 2: Add the oil to inner pot of Instant Pot, press saute and heat oil for a minute.
Step 3: Stir in the shallot, capers, garlic and crushed red pepper flakes and cook about 2 minutes until the shallot softens, stirring frequently to prevent burning.
Step 4: Add the eggplant and peppers and stir to combine. Continue cooking about 4 minutes, until the eggplant and peppers begin to soften.
Step 5: Turn pot off and stir in the broth. Scrape the bottom well so that nothing is sticking. Stir in the tomatoes with the juices and couscous, mix well. Add the rosemary sprig and tuck into the mixture.
Step 6: Lock the lid in place, place the steam release valve in “Sealing” (or closed) position and cook on HIGH pressure for 10 minutes. Once the cooking cycle completes, move the steam release valve to “Venting” position to quickly release the steam – being careful to not get burned.
Step 7: Unlock the lid, remove the rosemary sprig and give the contents a good stir. Allow the pot to sit for 5 to 10 minutes before serving.
Step 8: Store any leftovers in an airtight container in the refrigerator.
Recipe Tips
- Deglaze the pot well after sautéing to avoid the burn warning.
- Allow the couscous to rest for 5–10 minutes after pressure cooking so it finishes absorbing the liquid.
- Remove the rosemary sprig before serving.
- Stir well before serving to redistribute the vegetables and broth.
Variations
- Stir in chopped Kalamata olives for a more traditional puttanesca flavor.
- Finish with grated Parmesan or Pecorino Romano.
- Add chopped rotisserie chicken.
- Top with grilled shrimp.
- Stir in chopped fresh basil or parsley before serving.
- Add zucchini along with the peppers for an even more ratatouille-inspired dish.
Serving Suggestions
- Mixed green salad
- Grilled shrimp
- Chicken breast
- Salmon
- Pork tenderloin
- Crusty bread
Storage
Refrigerate leftovers for up to 4 days. Reheat gently in the microwave (affiliate link) or on the stovetop with a splash of broth if needed.
FAQs
What is pearl (Israeli) couscous?
Pearl couscous, also called Israeli couscous or ptitim, is actually tiny toasted pasta—not traditional couscous. It has a pleasantly chewy texture that works especially well in soups, salads, and one-pot meals like this.
How Many Calories and WW Points?
According to my calculations, each generous 1/2-cup serving has about 231 calories and 5 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
If you’ve made this Instant Pot Pearl Couscous with Eggplant and Peppers, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Instant Pot Pearl Couscous Puttanesca
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 medium shallot, minced
- 1 tablespoon capers, drained and minced
- 3 medium garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 pound eggplant, diced
- 2 medium bell peppers, cored and chopped
- 2-1/2 cups vegetable broth (affiliate link)
- 1 can (14.5 ounces) diced tomatoes
- 1-1/2 cups Israeli couscous
- 1 sprig fresh rosemary
Instructions
- Add the oil to inner pot of Instant Pot, press saute and heat oil for a minute.
- Stir in the shallot, capers, garlic and crushed red pepper flakes and cook about 2 minutes until the shallot softens, stirring frequently to prevent burning.
- Add the eggplant and peppers and stir to combine. Continue cooking about 4 minutes, until the eggplant and peppers begin to soften.
- Turn pot off and stir in the broth. Scrape the bottom well so that nothing is sticking. Stir in the tomatoes with the juices and couscous, mix well. Add the rosemary sprig and tuck into the mixture.
- Lock the lid in place, place the steam release valve in "Sealing" (or closed) position and cook on HIGH pressure for 10 minutes. Once the cooking cycle completes, move the steam release valve to "Venting" position to quickly release the steam – being careful to not get burned.
- Unlock the lid, remove the rosemary sprig and give the contents a good stir. Allow the pot to sit for 5 to 10 minutes before serving.
- Store any leftovers in an airtight container in the refrigerator.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 PointsPlus (Old plan) This is an interesting dish with delicious flavors and is very reminiscent of a combination of pasta puttanesca and ratatouille, because it borrows ingredients from both. Puttanesca is a simple sauce commonly made with tomatoes, black olives, capers, anchovies, onions, garlic and Italian herbs while ratatouille is typically made with tomatoes, zucchini, eggplant, bell peppers, onions and fresh herbs. A hearty stew that can stand on its own as a filling vegetarian meal, this recipe also does well with the addition of leftover rotisserie chicken or chopped grilled chicken breast.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: The Instant Pot Bible (affiliate link) by Bruce Weinstein and Mark Scarbrough
More Mediterranean-Inspired Recipes
- Low carb Crock Pot Chicken Puttanesca – boneless, skinless chicken topped with tomatoes, garlic, olives and capers and cooked until tender.
- Enjoy this Crock Pot Ratatouille as a simple side dish alongside rosemary chicken or pork chops or a hearty main course with salad and warm, crusty bread.
- Get all the delicious flavors of eggplant parmesan with a lot less fat and calories in these delicious Baked Eggplant Melts. Serve with a mixed green salad and whole wheat bread for a light and healthy dinner.
- This vegetarian Instant Pot Lentil Minestrone is made with beans and vegetables and is made gluten-free by swapping in green lentils for the more traditional pasta.
