Israeli Couscous, Bean and Tomato Salad

Ingredients

• 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
•   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
• ⅓ 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)

Preparation

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.

Note

• 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.
• 362 calories; 11 grams fat; 2 grams saturated fat; 1 gram polyunsaturated fat; 8 grams monounsaturated fat; 0 milligrams cholesterol; 54 grams carbohydrates; 11 grams dietary fiber; 10 milligrams sodium (does not include salt to taste); 13 grams protein