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This vegetarian salad is satisfying enough for dinner, thanks to Israeli couscous and crumbled feta.

Everyday Food, May 2008

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Recipe Summary test

prep:
15 mins
total:
15 mins
Servings:
4
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Ingredients

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Directions

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  • 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.

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  • 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.

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