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.

No additional tips available.

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

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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.

Israeli Couscous, Bean and Tomato Salad

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