Front view of a white bowl filled with greek couscous sald. Pita bread on the side, olives and lemon rinds in the back

Couscous Salad

Simple Greek couscous salad made in the pressure cooker!
Course Lunch
Cuisine Greek
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 People
Calories 562kcal
Author Healing Tomato


For cooking the couscous

For the Greek salad


  • In the pressure cooker, add the water, couscous and sea salt
  • Close the lid and set the pressure valve to 'sealed'
  • Choose the "Nutritional Cooking" option and cook for 5 minutes
  • When finished, set the valve to release and let all the steam out
  • Mix it well
  • Add the remaining ingredients
  • Mix well and serve



- Navy beans are also known as white beans, so, pick either one.  I used canned version of both the chickpeas and navy beans.  Keep about 2 Tbsp of the aquafaba that comes with the navy beans to add to the couscous. 
- Use an herb marinated sun-dried tomatoes for best taste results.  You can add more than what the recipe calls for because they really taste delicious.
- Nutritional information is approximate. 


Serving: 1cup | Calories: 562kcal