Israeli Couscous, Bean and Tomato Salad
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 23 cup chopped red onion ⓘ
- 13 cup chopped fresh basil ⓘ
- 3 tablespoons chopped chives ⓘ
- Freshly ground pepper ⓘ
- Romaine lettuce leaves for serving ⓘ
Instructions
- In 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).
- Meanwhile, place chopped onion in a small bowl and cover with cold water.
- Soak 5 minutes, drain and rinse.
- Drain on paper towels and add to couscous and bean mixture.
- Add basil, chives, and pepper, and toss together.
- Line plates or a platter with lettuce leaves.
- Top with salad.
- Sprinkle feta over the top and serve.
Nutrition & Diet Analysis (per serving)
759
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).