Piccata Israeli Couscous
1 Tablespoon Butter
1 Teaspoon Olive Oil
2 Tablespoons Diced Shallot
1 Tablespoon Lemon Zest
1 Clove Garlic, Minced
1 Cup Israeli Couscous
1 ½ Cups Low-Sodium Chicken Broth
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Capers
1 Teaspoon Caper Brine
2 Tablespoons Chopped Fresh Parsley
3 Tablespoons Grated Parmesan Cheese, Or More To Taste
4 Wedge (blank)s Lemon Wedges
Step 1 Turn on a multi-functional pressure cooker (such as an Instant Pot®), and select Saute function. Heat butter and oil until butter is melted. Add shallot, lemon zest, and garlic; cook until garlic is translucent, 1 to 2 minutes. Add couscous and cook, stirring occasionally, until lightly browned and toasted, about 2 minutes. Turn off Saute function.
Step 2 Pour in chicken broth and lemon juice. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Step 3 Carefully release pressure using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid, and stir in the capers and caper brine.
Step 4 Garnish with parsley and Parmesan cheese. Serve with lemon wedges.
Can be done in a crock pot as well-low for about 4 hours. Add Cheese at the end and cook until melted.
Variation: You may add 3 Cups of chopped rotisserie chicken for non-vegetarians. You may also prepare the couscous and other ingredients in slow cooker on low for 4 hours. Add chicken at the end for 15 minutes if desired.