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
Nice to Know: This salad can be made and refrigerated up to 1 day ahead.
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)
- 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.