Amy, meet Israeli Couscous. Israeli Couscous, meet Amy. Martha introduced us. Ms. Stewart that is. Well, not in person or anything. She was kind enough to highlight this wonderful salad in an Everyday Food issue. It sure looked good. And the taste? Even better.
The raisins and feta are a great balance of salty and sweet. The green beans, cucumber, and pistachios give it some crunch, and the pearl-sized couscous makes it heartier than regular couscous, giving the dish more texture. I’ve made it many times now, adapting it along the way, but the core is still there. It’s one of my absolute favorites.
If I’m serving this for guests, I have to be careful not to prepare it too early in the day, otherwise I end up eating a spoonful here and a spoonful there, leaving very little when everyone arrives!
Israeli C, my friend, how did I not meet you sooner?
Israeli Couscous with Green Beans, Feta, and Raisins
Prep time: 15 minutes
Total time: 25 minutes
• Salt and pepper
• 1 1/2 cups Israeli (pearl) couscous
• 1/2 pound green beans, trimmed and cut in half crosswise
• 1 cucumber, seeded, and cut into 1 inch pieces (peeling is optional)
• 1 cup crumbled feta cheese (4 ounces)
• 1/2 cup roasted pistachios
• 1/2 cup golden raisins
• 1/4 cup red-wine vinegar
• 1 tablespoon olive oil
In a medium pot of boiling salted water, cook couscous for 4 minutes. Add green beans, and cook for another 2-3 minutes. Drain, and run under cold water until cool.
Transfer green beans and couscous to a large bowl. Add cucumber, feta, pistachios, raisins, vinegar, and oil. Season with salt and pepper; toss to combine.
Print this recipe (originally from Everyday Food)