Pearled Couscous with Green Beans, Feta & Sundried Tomatoes










for 4 portions

10oz / 280g

Israeli/pearled couscous

21.5oz / 640ml


9oz / 260g

green beans

4oz / 120g


1.7oz / 50g

sun-dried tomatoes

1oz / 28g

scallions (2 pieces)


garlic powder





  1. Put pearl couscous, water, salt and garlic powder (if desired) into a pot and turn heat to high to bring to a boil. As soon as it boils, turn heat down to lowest setting, cover the pot and keep it covered until all the liquid is soaked up and couscous is tender, typically about 8-10 minutes (or as indicated on packaging). If it is not tender when all the liquid is gone, add a couple Tbsp of water and continue cooking.
  2. While couscous is simmering, slice scallions. Keep whites and greens separated. Cut off ends from green beans and cut them into thirds. Thinly slice sun-dried tomatoes and crumble or dice feta (if not done).
  3. Put oil into a large pan on medium-high heat. Once hot, add white part of the scallions and sauté for about 1 minute until slightly translucent.
  4. Add green beans and sauté for 3 minutes. If you like the beans very crisp continue adding the tomatoes at this point. If you prefer them a little bit softened, add some water to cover the bottom of the pan, cover the pan and steam the beans for another 4-5 minutes, stirring occasionally.
  5. Add dried tomatoes and sauté for another 1-2 minutes while stirring.
  6. When the couscous is done, add it to the pan with the beans and mix well. Take the pan off the heat and add the feta. Mix well.
  7. Put into a bowl or on a plate, sprinkle with green parts of scallion and season with pepper, if desired.

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