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Israeli Couscous Salad

Israeli Couscous Salad with White Beans, Feta, and Dried Cherries

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Chef Shanna remembers summers spent with her grandmother in Israel, who served up daily bowls of lemony couscous with homemade feta for lunch. She updates her family recipe by adding summer squash, sugar snap peas, and radishes to the couscous, along with creamy white beans to make the salad more substantial. Tart, chewy dried cherries marinate in a cider vinaigrette while the couscous cooks; they add fantastic texture to the dish. Delicious warm, cold, or at room temperature, this meal is ideal for whatever the week brings. 

  • Vegetarian
  • Stovetop Only
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

  • Calories 840
  • Protein 30g
  • Total Carb 128g
  • Total Fat 31g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sugar snap peas
    • 4 ounces
    • sugar snap peas
  • summer squash
    • 8 ounces
    • summer squash
  • red radishes
    • 3 ounces
    • red radishes
  • scallions
    • 2
    • scallions
  • lemon
    • 1
    • lemon
  • white beans
    • 1 can
    • white beans
  • apple cider vinegar
    • 2 tablespoons
    • apple cider vinegar
  • honey
    • 1 packet
    • honey
  • dried cherries
    • 2 tablespoons
    • dried cherries
  • feta cheese
    • 4 ounces
    • feta cheese
  • Israeli couscous
    • 1 cup
    • Israeli couscous
  • baby arugula
    • 2 ounces
    • baby arugula

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 12" large high-sided pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a medium pot of water to a boil over high heat. Rinse all produce. Cut snap peas crosswise on a diagonal into ¼-inch pieces. Halve squash lengthwise; cut crosswise into ½-inch half-moons, discarding ends. Halve radishes lengthwise; thinly slice crosswise into half-moons. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Halve lemon. Drain and rinse white beans.

  2. Make vinaigrette

    Make vinaigrette

    In a small bowl, whisk together apple cider vinegar, juice of 1 lemon, and ½ packet honey. Whisking continuously, add 2 tablespoons olive oil until fully combined. Season with ¼ teaspoon salt and pepper as desired. Add dried cherries and feta to bowl with vinaigrette and set aside to marinate until Step 5. Use leftover honey to sweeten a cup of tea.

  3. Cook Israeli couscous

    Cook Israeli couscous

    Stir couscous into boiling water and cook until tender, about 8 minutes. Drain and return to pot, off heat. Season with ½ teaspoon salt and pepper as desired. Set couscous aside until Step 5.

  4. Sauté vegetables

    Sauté vegetables

    Heat ½ tablespoon olive oil in a large high-sided pan over medium-high heat. When oil is shimmering, add squash, scallion whites and light greens, and 1 cup white beans. Sauté, stirring occasionally, until lightly browned, 4-5 minutes. Add snap peas and cook until warmed through, 1 minute more. Season with ¼ teaspoon salt and pepper. Remove pan from heat.

  5. Assemble couscous salad

    Assemble couscous salad

    While vegetables cook, using a slotted spoon to keep feta and dried cherries in bowl, pour vinaigrette over couscous, and toss to coat. Pat arugula dry with paper towel and add to pot with couscous, along with radishes and sautéed vegetables, and stir to combine.

  6. Plate couscous salad

    Plate couscous salad

    Divide Israeli couscous salad between serving bowls. Top with marinated feta and cherries, garnish with scallion dark greens, and dig in!

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