While regular couscous is one of our household staples since it cooks so quickly, I love the chewy texture of Israeli couscous just as much. It's great warm and cooked like a pilaf, but it works just as well in a salad. Dressed with olive oil, lemon juice, and shallot, the salad is rounded out with white beans, crunchy cucumber, and lots of fresh dill. I like to mix in smoked salmon since it plays so nicely with dill, but tuna would be a tasty, inexpensive substitute. This salad comes together in less than 30 minutes and keeps well, making it a perfect thing to pack for a picnic, barbecue, or satisfying lunch. (Click "Read More" below for the full recipe.)
Israeli Couscous and White Bean Salad
| Makes: 4 to 6 servings Total Time: 25 minutes Hands-On Time: 25 minutes | What to Buy: Israeli couscous is made from semolina and larger in size than regular couscous. Nice to Know: This salad can be made and refrigerated up to 1 day ahead. |
INGREDIENTS
1 cup Israeli couscous1/4 cup finely chopped fresh dill
1/4 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped shallot
Freshly ground black pepper
2 (15-ounce) cans white or cannellini beans, drained and rinsed (or 3 cups cooked beans)
2 cups small-dice English cucumber
2 teaspoons kosher salt, plus more as needed
6 ounces thinly sliced smoked salmon, cut into small dice, or 3 ounces flaked cooked tuna (optional)
1 cup Israeli couscous1/4 cup finely chopped fresh dill
1/4 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped shallot
Freshly ground black pepper
2 (15-ounce) cans white or cannellini beans, drained and rinsed (or 3 cups cooked beans)
2 cups small-dice English cucumber
2 teaspoons kosher salt, plus more as needed
6 ounces thinly sliced smoked salmon, cut into small dice, or 3 ounces flaked cooked tuna (optional)
INSTRUCTIONS
- Bring a medium saucepan of heavily salted to a boil over medium-high heat. Add the couscous and cook, stirring occasionally, until just tender, about 5 minutes. Meanwhile, make the dressing.
- Place the dill, oil, vinegar, and shallot in a large bowl, season with salt and pepper, and whisk to combine; set aside.
- When the couscous is ready, drain and rinse under cold water until cool. Drain again thoroughly.
- Add the couscous, beans, cucumber, measured salt, and smoked salmon or tuna, if using, to the dressing and toss to combine. Taste and season with salt and pepper as needed. Let sit at least 15 minutes or refrigerate up to 1 day before serving.
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