Israeli Couscous, Bean and Tomato Salad Recipe

Name: Israeli Couscous, Bean and Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound ripe, sweet tomatoes, finely chopped (about 1 1/3 cups chopped); 1 plump garlic clove, pureepureed 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 ⅔ cup chopped red onion; ⅓ 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)

Servings: persons

3/4 pound ripe, sweet tomatoes, finely chopped (about 1 1/3 cups chopped)
1 plump garlic clove, pureepureed 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 ⅔ cup chopped red onion
⅓ 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)

1
In a large bowl, combine finely chopped tomatoes, garlic, salt, balsamic vinegar, and olive oil.
2
Add beans and Israeli couscous and toss together.
3
Let sit for 10 to 15 minutes (or longer).
4
Meanwhile, place chopped onion in a small bowl and cover with cold water.
5
Soak 5 minutes, drain and rinse.
6
Drain on paper towels and add to couscous and bean mixture.
7
Add basil, chives, and pepper, and toss together.
8
Line plates or a platter with lettuce leaves.
9
Top with salad.
10
Sprinkle feta over the top and serve.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 pound ripe, sweet tomatoes, finely chopped (about 1 1/3 cups chopped), 1 plump garlic clove, pureepureed with a little salt or put through a press, Salt to taste, 2 teaspoons balsamic vinegar (more to taste), and more.

Yes, Israeli Couscous, Bean and Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Israeli Couscous, Bean and Tomato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions