Israeli Couscous, Bean and Tomato Salad

Name: Israeli Couscous, Bean and Tomato Salad
Total time: 20 min
Yield: Serves 4 generously
Cuisine: mediterranean
Ingredients: 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)

By Martha Rose Shulman

Total Time: 20 minutes
Rating: 5(571)
Comments: Read comments

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.

Featured in: Couscous Salads, Big Bowls and Casseroles

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Ingredients

Yield:Serves 4 generously

¾pound ripe, sweet tomatoes, finely chopped (about 1⅓ cups chopped)
1plump garlic clove, puréepureed with a little salt or put through a press
Salt to taste
2teaspoons balsamic vinegar (more to taste)
3tablespoons extra- virgin olive oil
2cups cooked pinto beans (or other beans of your choice) (if using canned beans, drain and rinse)
2cups cooked Israeli couscous
½ to ⅔cup chopped red onion
⅓cup chopped fresh basil
3tablespoons chopped chives
Freshly ground pepper
Romaine lettuce leaves for serving
Feta cheese for topping (about ½ cup, optional)

Ingredient Substitution Guide

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Preparation

Step 1
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).
Step 2
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.
Step 3
Line plates or a platter with lettuce leaves. Top with salad. Sprinkle feta over the top and serve.

Tip

To cook Israeli couscous: Heat a large saucepan over medium-high heat and add the couscous. Toast the couscous, shaking the pan or stirring often, until it colors very lightly and smells aromatic and toasty, a bit like popcorn. Immediately add 2 quarts water and salt to taste (be generous, as if you are cooking pasta) and boil 10 minutes, until the couscous is al dente; it should not be mushy and there should still be plenty of water in the pot. Drain through a strainer and rinse with cold water. Tap the strainer against the sink to drain well, then return the couscous to the pot, cover the pot with a kitchen towel, and return the lid. Let sit for 10 minutes.

Ratings

5 out of 5

571 user ratings

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Comments

Erin7 years ago

Couscous usually, at the very least, doubles in size when cooked. So, start out with one cup dried, and add the proper amount of broth. Sometimes, this may make a bit too much, but I've found that it is almost always right on.

Elaine7 years ago

There are a couple extra steps to this recipe that may seem unnecessary, namely soaking the diced onions and toasting the Israeli couscous before boiling, but they seem to be worth it. In fact I would have toasted my couscous more thoroughly before boiling - I was worried about burning it - because it came out with such a nice taste. The deliciousness of this flavor combination is pretty much a given. It's a very good make on Sunday night and have leftovers for the week dish.

Elia7 years ago

How much uncooked couscous is needed to make 2 cups cooked? I used 1.5 cups uncooked and that made way too much.

Katie3 months ago

For the Israeli cous cous, ten minutes was way too long in the water. When I added the water, it took some time to come to boil, and I started the timer when simmering began. I tested it at seven minutes and it was already way past al dente. Too bad, as it’s the most time consuming step overall! Debating whether to add the mushy cous cous or start over.

Andi11 months ago

This dish ended up being a little more effort than I anticipated initially, but well worth it! I used a blend of pinto beans and chickpeas (I love chickpeas!). I made the recipe as is and it tasted great, but I still needed a little something extra. Some fresh lemon juice and freshly chopped mint mixed in with the basil made it the perfect salad for a hot summer day! My husband, who is a meat and potatoes guy, raved about it and had seconds. Versatile recipe that you can put your own spin on.

Sarah1 year ago

This was really good, although I admit I changed things up based on what I had and others' comments. I think the main thing is that the chopped tomato-based dressing is brilliant! My store was out of both Israeli couscous (called giant couscous here in the UK) and fresh basil (!), so I decided to riff on a Greek salad and make it with orzo and oregano (dried). I added some lemon and extra balsamic based on the comments, and included cucumber and kalamata olives.

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