Israeli Couscous with Green Beans, Feta and Pistachios
2 cups Israeli couscous
½ lb. green beans, stems removed and cut into 1in. pieces on a diagonal
1 English cucumber sliced and quartered
1 cup feta Cheese
½ cup toasted pistachios
½ cup golden raisins
¼ cup red wine vinegar
3 tb. extra-Virgin olive oil
coarse salt and ground pepper
In a medium size pot of boiling, salted water, cook couscous until al dente, add green beans and cook until beans are crisp tender (or place on the perforated tray and steam in your steam oven until crisp tender). Drain and run under cold water to stop the cooking process.
Transfer green beans and couscous to a large bowl, add vinegar and olive oil and salt and pepper to taste. Add cucumber, pistachios, raisins, feta and toss. After it sits for a minute you can add more oil, vinegar or salt and pepper to taste.