This Israeli Couscous Salad is a wonderfully light salad with sweet raisins, salty feta cheese, and crunch from green beans, cucumber, and pistachios. A lot of layers and flavors in this one!
This salad was my first introduction to Israeli couscous. And I am IN LOVE. I love regular couscous, too. But this stuff is so different. More like a tiny pasta.
And the salad? Well. Also in love.
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!
- • 1 1/2 cups Israeli (pearl) couscous
- • 1/2 pound green beans, trimmed and cut into 1-inch pieces
- • 1 small cucumber, seeded, and cut into 1-inch pieces (peeling is optional)
- • 1 cup (4 ounces) crumbled feta cheese
- • 1/2 cup roasted pistachios
- • 1/2 cup golden raisins
- • 1/4 cup red-wine vinegar
- • 1 tablespoon olive oil
- • Salt and pepper
- 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.
- Serve right away or chill in the refrigerator for an hour.