ISRAELI COUSCOUS WITH GREEN BEANS, FETA, AND PISTACHIOS

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Israeli Couscous with Green Beans, Feta, and Pistachios image

This vegetarian salad is satisfying enough for dinner, thanks to Israeli couscous and crumbled feta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 15m

Number Of Ingredients 9

Coarse salt and ground pepper
1 1/2 cups Israeli (pearl) couscous
1/2 pound green beans (stem ends removed), halved crosswise
1 English cucumber, quartered lengthwise, seeded, and sliced
1 cup crumbled feta (4 ounces)
1/2 cup pistachios, toasted
1/4 cup golden raisins
1/4 cup red-wine vinegar
1 tablespoon extra-virgin olive oil

Steps:

  • In a medium pot of boiling salted water, cook couscous for 4 minutes. Add green beans, and cook until couscous is al dente and beans are crisptender, about 2 minutes more. 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.

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