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

Ingredients

For cooking the couscous

For the Greek salad

Instructions

  • 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

Video

Notes

- 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. 

Nutrition

Serving: 1cup | Calories: 562kcal