Ingredients
Coarse salt and ground pepper
1 1/2 cups Israeli (pearl) couscous
1/2 pound green beans (stem ends removed), halved crosswise
1 English cucumber, quartered lengthwise, seeded, and sliced
1 cup crumbled feta (4 ounces)
1/2 cup pistachios, toasted
1/4 cup golden raisins
1/4 cup red-wine vinegar
1 tablespoon extra-virgin olive oil
Preparation
In a medium pot of boiling salted water, cook couscous for 4 minutes. Add green beans, and cook until couscous is al dente and beans are crisptender, about 2 minutes more. Drain, and run under cold water until cool.
Transfer green beans and couscous to a large bowl. Add cucumber, feta, pistachios, raisins, vinegar, and oil. Season with salt and pepper; toss to combine.
