Instant Pot Couscous Puttanesca Recipe

5 from 2 votes

A simple stew-like dish with pearl couscous, eggplant and bell peppers is a delicious combination of flavors similar to pasta puttanesca and ratatouille.

Prep Time15

Cook Time20

Resting Time:10

Total Time45

Course: Main Dish

Cuisine: Italian

Keyword: couscous puttanesca stew, instant pot eggplant, mediterranean eggplant

Servings:

Author: Peter | Simple Nourished Living

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
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

Serving size: generous 1/2 cup

WW Points: 5

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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