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!)
- 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
- 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.
- Transfer to large bowl and toss with remaining ingredients. Add salt and pepper to taste.