This vegetarian salad is satisfying enough for dinner, thanks to Israeli couscous and crumbled feta.
In a medium pot of boiling salted water, cook couscous for 4 minutes. Add green beans, and cook until couscous is al dente and beans are crisptender, about 2 minutes more. Drain, and run under cold water until cool.
Transfer green beans and couscous to a large bowl. Add cucumber, feta, pistachios, raisins, vinegar, and oil. Season with salt and pepper; toss to combine.