Simple Greek couscous salad made in the pressure cooker!
Course Lunch
Cuisine Greek
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
Servings 4People
Calories 562kcal
Author Healing Tomato
Ingredients
For cooking the couscous
2cupWater
2TbspWater
1cupMoroccan Couscous
1/2tspSea Salt
For the Greek salad
1/4cupSun-dried Tomatoes
1/4cupred onions
15.5ozNavy Beans1 can, See Notes
15.5ozChickpeas1 can
1TbspDijon Mustard
1/4tspSalt
1/4cupLemon Juice
1/4cupTarragon, FreshDo not use dried tarragon
1/4cupGreek Olives
1TbspAgave
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.