Instructions

• Bring your chicken or vegetable broth to a boil right in your pressure cooker with the sealing ring in place. Watch for the float valve to pop up signaling the pressure’s building up good.
• Now stir in your couscous, cover it up and then take it off the heat. Let it just hang out for about 5 minutes to soak in that broth.
• Once it sits, fluff the couscous with a fork real gentle. This keeps it light and prevents clumps. Let it cool off a bit while you prep the fresh veggies.
• Cut up your cucumber, halve those cherry tomatoes, crumble the feta cheese, and chop the red onion and parsley. You’re setting up a colorful bowl of goodness.
• Drop the cooled couscous in a large bowl, add all those veggies, cheese and minced parsley next. Drizzle in olive oil and lemon juice, then sprinkle the dried oregano and ground cumin on top.
• Now toss gently but good to mix everything evenly without mashing your salad. Season with salt and pepper just like you like it.
• Serve chilled or room temperature.