Ingredients
Method
- Add olive oil, water, oregano, paprika, red pepper flakes, and garlic to the Instant Pot. Stir to combine. Add sliced chicken and stir to coat.
- Close and lock the lid to the sealing position. Cook on high pressure for 3 minutes. After the cooking cycle, use a quick release to depressurize. Open the Instant Pot and transfer the chicken to a bowl or plate. Cover with foil to keep warm.
- Press cancel to turn off the Instant Pot. Add couscous, stir, then cover with the lid and let stand until soft, about 6 to 7 minutes.
- Meanwhile, combine yogurt, garlic, dried dill, lemon juice, and water until well combined.
- Open the lid and fluff the couscous with a fork.
- Arrange chicken, couscous, cucumbers, tomatoes, olives, and feta cheese in separate sections within a bowl. Drizzle with olive oil and the yogurt sauce.
- Alternatively, layer the ingredients: start with yogurt sauce, then add couscous, chicken, cucumbers, tomatoes, olives, and feta cheese. Top with a drizzle of olive oil and garnishes.
Nutrition
Notes
I used English, or seedless cucumber for the recipe, but you can use garden cucumbers if you prefer. I like English cucumbers because they have a soft skin and almost no seeds.
I use grape tomatoes, but any variety will work. Use what you prefer or have on hand.