Israeli Couscous, Bean and Tomato Salad


Simply delicious.

Quoting Martha Rose Shulman writing in The New York Times/Cooking:

Finely chopped tomatoes seasoned with garlic, balsamic vinegar and basil serve as both dressing and vegetable in this main dish salad.

I’ve been making tomato concassée all summer and using it as a sauce for pasta and fish. I decided to use it as a stand-in for salad dressing in this hearty salad, a simple combination of cooked Israeli couscous and beans. I used canned pinto beans, and they were just fine. Chickpeas would also work. Use lots of basil in the mix. The red onion contributes some crunch. You can add a little celery if you want more texture. Make sure to use sweet, ripe, juicy tomatoes. I love the finishing touch of the feta, but it is optional.


  • ¾ pound ripe, sweet tomatoes, finely chopped (about 1 1/3 cups chopped)
  • 1 plump garlic clove, puréepureed with a little salt or put through a press (I minced the garlic.)
  • 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
  • ½ to ⅔ cup chopped red onion
  • cup chopped fresh basil
  • 3 tablespoons chopped chives
  • Freshly ground pepper
  • Romaine lettuce leaves for serving
  • Feta cheese for topping (about 1/2 cup, optional) 


  1. 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).
  2. 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.
  3. Line plates or a platter with lettuce leaves. Top with salad. Sprinkle feta over the top and serve.


  • To cook Israeli couscous: Heat a large saucepan over medium-high heat and add the couscous. Toast the couscous, shaking the pan or stirring often, until it colors very lightly and smells aromatic and toasty, a bit like popcorn. Immediately add 2 quarts water and salt to taste (be generous, as if you are cooking pasta) and boil 10 minutes, until the couscous is al dente; it should not be mushy and there should still be plenty of water in the pot. Drain through a strainer and rinse with cold water. Tap the strainer against the sink to drain well, then return the couscous to the pot, cover the pot with a kitchen towel, and return the lid. Let sit for 10 minutes.


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