Add the couscous to the instant pot then stir in the water, oil, salt and pepper until well combined.
Close and seal the lid and cook on HIGH pressure for 5 minutes, followed by a 10-minute natural pressure release.
While the couscous cooks, mix the dressing by combining lemon juice, oil, vinegar and maple syrup in a bowl or small jar and whisking or shaking until well mixed.
Quick release any remaining pressure, pour the couscous into a strainer and rinse it under cold water.
Place the instant pot couscous into a salad bowl with the rest of the ingredients, pour in the dressing and stir to combine.
Chill until ready to serve.
Video
Notes
Cut cherry tomatoes in half or into quarters if they are exceptionally large.
Rinse and drain chickpeas before adding to the salad. Chickpeas are sometimes labeled as garbanzo beans.
Saute dry couscous in a bit of butter using the Instant pot sauté function before cooking for a nuttier flavor.
Serve this salad warm or cold.
Mix the dressing in a mason jar.
Replace the water with chicken stock or vegetable stock for a richer flavor.
Rinsing couscous under cool water helps to cool it. If you are serving this salad hot, you can skip this step.
Storage - keep in an airtight container inside the fridge for up to 5 days.
There are 8 WW Blue Plan SmartPoints in one serving of this.