CHRISTINE GALLARY
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Israeli Couscous and White Bean Salad Recipe

5/23/2014

10 Comments

 
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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)

INSTRUCTIONS
  1. 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.
  2. Place the dill, oil, vinegar, and shallot in a large bowl, season with salt and pepper, and whisk to combine; set aside.
  3. When the couscous is ready, drain and rinse under cold water until cool. Drain again thoroughly.
  4. 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.
10 Comments
Bonoca
5/29/2014 12:42:26 am

This looks absolutely delicious. Found your blog via The Kitchn and have read every post. Got you bookmarked!

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Suzanne link
9/25/2014 11:52:17 am

This looks wonderful, I'm going to try it!

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Marilyn link
7/9/2015 10:12:39 am

Hi today I made the Easy Baked Beans in a Crockpot.
I am going on to my ninth hour of cooking them on high.
At 71/2 hours my husband said the beans are still not cooked.
Soaked them for 12 hours overnight.
What could possibly be wrong?

Reply
Bonoca
7/10/2015 04:21:43 am

Hi Marilyn,

I've read a couple of things could make your beans tough....cooking with salt or an acid could be the culprit. If the beans were older than a year, that could also contribute to the problem. One thing you could try is adding 1/4 tsp. baking soda for each pound of dried beans to the cooking water. Hope you can salvage them somehow :-)

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Amy Stern
10/24/2015 05:31:36 am

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Amy
3/21/2016 07:30:53 am

Looks so healthy & refreshing

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[email protected]
4/10/2016 11:53:19 am

Love these muffins and scones.....they look so delicious....can't wait to make them...
Just saw another recipe of a Blackberry Leather you make, can you use any fruit.....grandkids do not like seeds....I always buy seedless jams, etc. I don't like seeds either and a lot of people can not have seeds....
How do I sign up for your blog ? Thanks

Reply
Christine Gallary
4/11/2016 01:55:46 pm

The blackberry seeds are strained out of the fruit leather, but you can sub another kind of berry if you'd like.

I don't have a newsletter for my blog, but you can add it to a blog reader like Feedly and see any new posts there. Thanks!

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kentuckylady717
4/10/2016 12:02:41 pm

Sorry Christine, meant to say I saw your recipe on THE KITCHNN, and I clicked on your personal blog to get to you.....

Reply
Connor Leon link
6/30/2023 02:39:45 pm

This is a great post thanks for sharing it

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    Photo by Jennifer Quen

    WELCOME

    I'm a food editor and professionally trained recipe developer and food stylist. You'll usually find me in the kitchen tinkering with new ideas and recipes to share with others. 

    When I'm not there, I'm probably wandering through grocery stores and farmer's markets, sniffing and searching for something new and inspiring!

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