Name: Greek Couscous Salad | Instant Pot Recipe
Prep time: 15 min
Cook time: 4 min
Total time: 25 min
Cuisine: Greek
Ingredients: 1 Tablespoon butter; 1 cup Israeli pearl couscous; ¼ cup chopped onions; 1 ¼ cup chicken broth; 1 cup rinsed garbanzo beans; ½ cup sun-dried tomatoes (the kind packed in oil); 2 cups fresh spinach, roughly chopped; 1 cup cubed cucumber; ½ cup sliced black olives or kalamata olives; ½ cup herbs (basil, parsley, chives, mint – pick one or do a mix), plus more to garnish; ¼ cup thinly sliced green onions; ½ cup crumbled feta, plus more to garnish; ½ cup slivered almonds for garnish; Lemon wedges for garnish; 2 Tablespoons olive oil; 1 clove garlic, minced; Juice of 1 lemon; 1 teaspoon Dijon mustard; 1 teaspoon honey; Kosher salt and pepper

This Greek Couscous Salad with a bright lemon dressing is filled to the brim with vegetables and protein and it’s just begging to be the side dish star at your next meal! Also great as a healthy, easy lunch!

I recently found myself the owner of a giant box of Israeli couscous, and having only ever eaten couscous in one dish my entire life (this amazing Golden Chicken Soup), I wasn’t quite sure what to do with it.

I’m happy to say I’ve found a handful of couscous recipes that I am LOVING and today’s is one I’ve been very excited to share!

First, you need to know there are different types of couscous, the most common being Moroccan Couscous and Pearl Couscous (also called Israeli Couscous).

For this recipe you want to look for Pearl Coucous, AKA Israeli Couscous (these are the same thing). You will most likely find it in the pasta/rice aisle because, despite looking like rice or quinoa, couscous is actually a form of pasta.

Small balls of pasta, and it’s delish and versatile!

Today’s recipe for Greek couscous highlights just how versatile and yummy this pasta can be. Let’s dive in!

GREEK COUSCOUS

To ensure the couscous is flavorful, it gets pressure cooked with onions, garbanzo beans, and sun-dried tomatoes.

Then you’re going to fluff it with a fork and dress it with the tangy lemon dressing to make sure those little pasta balls can soak up all that flavor.

Then the couscous gets tossed with vegetables, herbs, and tangy feta.

At this point, you can start munching on it from the pot (always a good time), but to really make it pretty, I suggest dumping it into a serving bowl and adding a garnish of extra herbs, feta, crunchy almonds, and lemon wedges.

On its own, this dish makes a fantastic meal, but it can also be a side dish that screams for some grilled steak or chicken or even some quickie air-fried meatballs.

It is so crazy good! I plan on taking this showstopper platter to as many family dinners and cookouts as I can!

WHY YOU WILL LOVE INSTANT POT GREEK COUSCOUS

FAST: Couscous cooks so fast in the pressure cooker! If you’re a fast chopper, you can have this meal ready to go in 20 minutes.
VERSATILE: This can be an all-in-one meal if you like, or you can add your grilled meat of choice to really make it sparkle.
BRIGHT AND VIBRANT: The lemon dressing here really makes this salad come alive. Serve lemon wedges on the side for those who appreciate a serious pucker (ME!).

HOW TO MAKE GREEK COUSCOUS IN THE PRESSURE COOKER

Pressure cook the couscous
Add the lemon dressing, vegetables, and feta
Transfer to a big bowl and garnish to make it really pretty

SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS

TIPS FOR SUCCESS

USE THE RIGHT COUSCOUS: Make sure you are using Israeli/Pearl couscous. The cook time and liquid ratio aren’t correct for other types of couscous.
FRESH IS BEST: Because this is meant to be a fresh and vibrant side dish, make sure to use fresh lemon juice, herbs, and other vegetables.
SERVE RIGHT AWAY: This dish is best served right after it’s ready. Because couscous is a type of pasta, it will start to stick a bit after it sits. If it does, grab a fork, fluff it up again, and add an extra drizzle of olive oil and lemon juice, and you’ll be good to go.

HOW TO STORE, REHEAT, AND FREEZE

STORE: Cool leftovers, then store in an air-tight container in the fridge for up to 5 days.
REHEAT: You can gently reheat the couscous in the microwave if you like, but I find it’s just as good cold the next day.
FREEZE: I’ve never frozen this dish. I don’t believe the fresh vegetables would hold up well, so I don’t suggest it.

MAKE AHEAD TIPS

Chop the vegetables and whisk together the dressing up to 2 days in advance.

WHAT TO SERVE WITH

GRILLED MEAT: I love to grill chicken or steak and chop it up to serve right on top of my couscous.
MEATBALLS: Homemade (like these Chicken Ricotta Meatballs) or frozen, some air-fried or baked meatballs on top are amazing!

Whether it’s for a weeknight dinner or a potluck, this Greek Couscous will wow the crowd!

Bonus that it’s so easy to make with minimal dishes.

I’m excited to add this couscous recipe to the blog! Try it and let me know what you think in the comment section below.

Enjoy!

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