Israeli Couscous with Green Beans, Feta and Pistachios

There is something about the word couscous that just makes me happy. I have no idea why. Usually when you think of couscous (which I’m sure you do all the time) you are thinking of the teeny tiny pastina-like version, and I do love that kind. But this recipe calls for Israeli couscous, which is the larger, pearl-sized version. It’s a bit more substantial when you are making it with other, chunkier ingredients that tend to overwhelm the regular itsy-bitsy couscous. (Let’s see how many times I can say couscous in this post, shall we?)

This 15 minutes or less recipe is terrific as a side dish to grilled chicken or steak, but can also stand perfectly well on its own as a light lunch or supper. And it is healthyhealthyhealthy. And very beautiful too, with the green beans and cucumbers and the golden raisins all mixing up there with the cheese and the couscous.

This is another speedy recipe adapted from EVERYDAY FOOD magazine, which I continue to get so many great ideas from. Make sure you get some nice soft feta for this one — it’s worth going to the cheese or deli counter at your market to get the nicer feta, if you can. And of course, fresh green beans.

Happy couscous, everyone. (That’s seven!)



Israeli Couscous with Green Beans, Feta and Pistachios
  • 1½ cups Israeli couscous
  • ½ pound green beans, stems removed and cut in half
  • 1 English cucumber, quartered lengthwise and sliced
  • 1 cup crumbled feta
  • ½ cup shelled pistachios
  • ¼ cup golden raisins
  • ¼ cup red wine vinegar
  • 1 tablespoon olive oil
  1. Cook couscous in boiling salted water for 4 minutes. Add beans and cook an additional 2 minutes. Drain and run under cool water until cool.
  2. Transfer to large bowl and toss with remaining ingredients. Add salt and pepper to taste.


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  1. Jhonny walker says

    Given that I love Israeli food– my roommate used to be Israeli– I adore couscous– for the taste and the word :) You have lovely pictures. And this looks appetizing and delish!

  2. Kate Morgan Jackson says

    Thanks, JW! Take a look at the post on blackened scallops if you have a chance — there is an amazing mango tomato couscous recipe in there. Yum!

  3. Rocquie says

    A few years ago a co-worker asked what I brought for lunch. When I told her couscous, she smiled and said, "I don't know what it is, but it sounds sexy". Now I can't say the word without thinking of her.

  4. viagra online says

    Hi guys
    I love Israeli couscous recipe with green beans, feta and pistachios, as the prepare for two days with my mother and we felt great recipe because we love pistachios. thanks for sharing the information. I love this blog.

  5. Anonymous says

    Just made this and it was quite good, except that my Israeli couscous took much longer to cook than the 6 minutes that it says to. Such that I had to fish out all of the green beans so they didn't turn to mush… Perhaps it was the brand that I bought though.
    Recommended nonetheless. Thanks for sharing!

  6. Anonymous says

    I just made this. Delicious. I added a little bit of bacon, which I recommend, if you like that kind of thing. The cous cous and green beans were cooked to perfection. Husband loved it. I'll make this again and probably soon.

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