Israeli Couscous with Green Beans, Feta and Pistachios


1 1/2 cups Israeli couscous
1/2 pound green beans, stems removed and cut in half
1 English cucumber, quartered lengthwise and sliced
1 cup crumbled feta
1/2 cup shelled pistachios
1/4 cup golden raisins
1/4 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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