Israeli Couscous With Green Beans Feta And Pistachios Recipes

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ISRAELI COUSCOUS, BEAN AND TOMATO SALAD



Israeli Couscous, Bean and Tomato Salad image

Finely chopped tomatoes seasoned with garlic, balsamic vinegar and basil serve as both dressing and vegetable in this main dish salad. I've been making tomato concassée all summer and using it as a sauce for pasta and fish. I decided to use it as a stand-in for salad dressing in this hearty salad, a simple combination of cooked Israeli couscous and beans. I used canned pinto beans, and they were just fine. Chickpeas would also work. Use lots of basil in the mix. The red onion contributes some crunch. You can add a little celery if you want more texture. Make sure to use sweet, ripe, juicy tomatoes. I love the finishing touch of the feta, but it is optional.

Provided by Martha Rose Shulman

Categories     salads and dressings, main course

Time 20m

Yield Serves 4 generously

Number Of Ingredients 13

3/4 pound ripe, sweet tomatoes, finely chopped (about 1 1/3 cups chopped)
1 plump garlic clove, puréepureed with a little salt or put through a press
Salt to taste
2 teaspoons balsamic vinegar (more to taste)
3 tablespoons extra- virgin olive oil
2 cups cooked pinto beans (or other beans of your choice) (if using canned beans, drain and rinse)
2 cups cooked Israeli couscous
1/2 to 2/3 cup chopped red onion
1/3 cup chopped fresh basil
3 tablespoons chopped chives
Freshly ground pepper
Romaine lettuce leaves for serving
Feta cheese for topping (about 1/2 cup, optional)

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Steps:

  • In a large bowl, combine finely chopped tomatoes, garlic, salt, balsamic vinegar, and olive oil. Add beans and Israeli couscous and toss together. Let sit for 10 to 15 minutes (or longer).
  • Meanwhile, place chopped onion in a small bowl and cover with cold water. Soak 5 minutes, drain and rinse. Drain on paper towels and add to couscous and bean mixture. Add basil, chives, and pepper, and toss together.
  • Line plates or a platter with lettuce leaves. Top with salad. Sprinkle feta over the top and serve.

Nutrition Facts : @context http, Calories 753, UnsaturatedFat 9 grams, Carbohydrate 129 grams, Fat 12 grams, Fiber 21 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 1135 milligrams, Sugar 6 grams

ISRAELI COUSCOUS WITH GREEN BEANS, FETA, AND PISTACHIOS



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

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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.

COUSCOUS WITH PISTACHIOS



Couscous with Pistachios image

Chopped pistachios and sliced scallions flavor this versatile side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 10m

Number Of Ingredients 5

1 teaspoon olive oil
1 scallion, white and green parts separated and thinly sliced
Coarse salt and ground pepper
3/4 cup couscous
1/3 cup shelled pistachios, chopped

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Steps:

  • In a medium saucepan with a lid, heat oil over medium. Add white part of scallion; season with salt and pepper, and cook until soft, 1 minute.
  • Add 1 cup water; bring to a boil. Add couscous, remove from heat, cover, and let stand for at least 5 minutes. Add pistachios and remaining scallion. Season with salt and pepper; fluff with a fork, and serve.

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