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Israeli Couscous, Bean and Tomato Salad

5.0(613)

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.

by Martha Rose Shulman

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MediterraneanMain Course

Servings

Serves 4 generously

Total time

20 min

Calories / serving

753 kcal

Ingredients (13)

serves

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 pressclove
Salt to tastesalt
2 teaspoons balsamic vinegar (more to taste)
3 tablespoons extra- virgin olive oiloil
2 cups cooked pinto beans (or other beans of your choice) (if using canned beans, drain and rinse)
2 cups cooked Israeli couscousisraeli-couscous
1/2 to 2/3 cup chopped red oniononion
1/3 cup chopped fresh basilbasil
3 tablespoons chopped chiveschive
Freshly ground pepperpepper
Romaine lettuce leaves for servingromaine
Feta cheese for topping (about 1/2 cup, optional)feta

Instructions (3 steps)

01In 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).

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Rich recipe — supports nutrition-aware planning.