Instructions

• Start by bringing the chicken or veggie broth to a boil in your pressure cooker. This is the base that gives your couscous all that broth depth it needs, so don't skip warming it up.
• While the broth heats, put the couscous into a large bowl. Sprinkle in the ground cumin and ground coriander, and give it a quick stir to mix well. You're building flavor from the jump.
• Pour the hot broth right over the couscous, then cover the bowl tight. Let it sit for 5 minutes so the couscous can soak and swell up perfectly. This soak is what makes your grains nice and fluffy.
• After soaking, fluff the couscous gently with a fork to separate the grains. Season with salt and pepper just the way you like it. Now your base is done and ready for the goodies.
• Time to add all your colorful ingredients. Dried cherries, chickpeas, corn kernels, diced nectarines or peaches, and diced cucumber go in. Toss everything gently to mix it all up without mashing the soft bits.
• Pop your salad in the fridge to chill for at least 30 minutes. This rest lets flavors come together in a cool, refreshing way. When you scoop it out later, you're gonna love that fresh, tasty combo.
• Use pre-cut frozen corn kernels if you wanna skip cutting corn off the cob. It works real good and saves minutes.
• Rinse canned chickpeas in advance and keep them handy in the fridge for easy toss-ins anytime. Warm your broth in the microwave if you're in a hurry instead of waiting on the stove.