Instant Pot Couscous Puttanesca

This delicious Instant Pot Pearl Couscous Puttanesca is a wonderful combination of all the delicious flavors of traditional pasta puttanesca and ratatouille. And is so simple to prepare thanks to the InstantPot—one of my favorite kitchen appliances for making quick meals.

A filling, family-favorite meal that also works for vegetarians, it also pairs well shrimp, chicken and beef.

How Many Calories and WW Points in Instant Pot Couscous Puttanesca?

According to my calculations, each generous 1/2-cup serving has about 231 calories.

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Ingredients

• 2 tablespoons olive oil
• 1 medium shallot, minced
• 1 tablespoon capers, drained and minced
• 3 medium cloves garlic, 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 (14-1/2 ounces) diced tomatoes
• 1-1/2 cups Israeli couscous
• 1 sprig fresh rosemary

How to Make Instant Pot Couscous Puttanesca, Step-by-Step

Step 1: Gather and prepare all ingredients.

Step 2: Add the oil to inner pot of Instant Pot (affiliate link), 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 Notes

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.

Serving Suggestions

Vegans and vegetarians can joy this simple couscous with eggplant and peppers alongside a simple green salad. It also pairs well with fish, shrimp, chicken, pork and beef and may be enjoyed warm or at room temperature.

Ways to Use Leftovers

Store any leftovers in an airtight container in the refrigerator. Leftovers can be served at room temperature or gently reheated in the microwave (affiliate link) or in a saucepan on the stovetop.

FAQs

What is Israeli couscous?
Israeli couscous is also known as pearl couscous, Jerusalem couscous or ptitim in Israel, and was created as small tiny balls of toasted pasta in 1950s Israel when rice was very scarce. Despite its name, it is not actually a type of couscous.

Couscous is a traditional North African food made from small steamed granules of rolled semolina wheat.

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.

Recipe source: The Instant Pot Bible (affiliate link) by Bruce Weinstein and Mark Scarbrough

If you like Instant Pot Couscous Puttanesca, you might also like

• 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.