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Green Bean and Israeli Couscous Salad with Pickled Red Onions

Scott Phillips

Servings: 6

Toasting Israeli couscous, a small, pearl-shaped pasta, before boiling gives it a richer flavor. Enjoy this salad warm or at room temperature.


  • 1/2 cup small-diced red onion
  • 1/4 cup red wine vinegar
  • 1 Tbs. granulated sugar
  • Kosher salt
  • 3/4 lb. green beans, trimmed and cut into 1/2-inch pieces
  • 1/2 cup Israeli couscous
  • 2 Tbs. coarsely chopped fresh flat-leaf parsley
  • 2 Tbs. extra-virgin olive oil
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 130
  • Fat Calories (kcal): 40
  • Fat (g): 5
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 0
  • Sodium (mg): 560
  • Carbohydrates (g): 20
  • Fiber (g): 3
  • Protein (g): 3


  • Put the onions in a large serving bowl. In a small saucepan, bring the vinegar, sugar, and 1/2 Tbs. salt to a boil. Pour the mixture over the onions, cover, and let sit for about 30 minutes.
  • Bring a medium pot of well-salted water to a boil over high heat and cook the beans until crisp-tender, about 3 minutes; transfer with a slotted spoon to a colander.
  • Keep the water at a boil while you toast the couscous in a dry skillet over medium heat, stirring, until golden-brown, about 4 minutes. Cook the couscous in the boiling water until tender, about 10 minutes; drain in the colander with the beans. Add the couscous, beans, parsley, and olive oil to the onions and toss. Season to taste with salt and pepper and serve.


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Reviews (5 reviews)

  • bikesncrafts | 12/17/2019

    Too sugary and salty. Next time I’ll have both. Perhaps that will fix it. Easy to make though.

  • Krispie | 11/02/2019

    This was a tasty change of pace for us. It had a solid flavor. The picked onions we tasty. I will make this again but probably not soon.

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