Instructions

• Spot your sealing ring and float valve on the cooker. Give them a quick check so you know the lid’s locked and sealed good.
• Pour in 2 cups dry pearled couscous and cover with broth or water until you reach the right broth depth—just enough to barely cover couscous.
• Lock the lid and set the pressure cooker to high pressure. Watch for that float valve to pop up, then start a timer for about 8 minutes since couscous cooks fast.
• Once the timer’s up, go for a slow release so your couscous stays fluffy. You don’t want lots of steam escaping quick and veggies soaking up soggy moisture later.
• Drain the couscous if needed and spread it out on a plate to cool a bit. You want it just warm or room temp before mixing in the fresh stuff.
• In a big bowl, toss together drained chickpeas, diced cucumber, red bell pepper, halved cherry tomatoes, chopped onion, parsley, and vegan feta if using.
• Whisk olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano, and a pinch of salt until smooth. Pour over the salad and toss real good so every bite gets coated.
• Chill for a bit if you got patience or serve right away at room temperature for that fresh Mediterranean feel.