Couscous Salad
Simple Greek couscous salad made in the pressure cooker!
Servings 4 People
Calories 562kcal
Ingredients
For cooking the couscous
- 2 cup Water
- 2 Tbsp Water
- 1 cup Moroccan Couscous
- 1/2 tsp Sea Salt
For the Greek salad
- 1/4 cup Sun-dried Tomatoes
- 1/4 cup red onions
- 15.5 oz Navy Beans 1 can, See Notes
- 15.5 oz Chickpeas 1 can
- 1 Tbsp Dijon Mustard
- 1/4 tsp Salt
- 1/4 cup Lemon Juice
- 1/4 cup Tarragon, Fresh Do not use dried tarragon
- 1/4 cup Greek Olives
- 1 Tbsp Agave
Instructions
- In the pressure cooker or instant pot, add water, couscous and salt
- Mix well and close the lid
- For instant pot, choose "pressure cook" option
- Set the time to 5 minutes. Make sure "keep warm" is off
- Once it's done cooking, wait for the pressure cooker to open
- Transfer couscous to glass bowl
- Add other ingredients, mix well and serve immediately
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.