Green Bean and Couscous Salad
1/2 cup small-diced red onion
1/4 cup red wine vinegar
1 Tablespoon granulated sugar or 1 teaspoon honey
3/4 lb. green beans, trimmed and cut into 1/2-inch pieces
1/2 cup Israeli couscous
2 Tbs. coarsely chopped fresh flat-leaf parsley
2 Tbs. extra-virgin olive oil
Freshly ground black pepper
Put the onions in a large serving bowl. In a small saucepan, bring the vinegar, sugar, and 1/2 Tbs. salt to a boil. Pour the mixture over the onions, cover, and let sit for about 30 minutes.
Bring a medium pot of well-salted water to a boil over high heat and cook the beans until crisp-tender, about 3 minutes; transfer with a slotted spoon to a colander.
Keep the water at a boil while you toast the couscous in a dry skillet over medium heat, stirring, until golden-brown, about 4 minutes. Cook the couscous in the boiling water until tender, about 10 minutes; drain in the colander with the beans. Add the couscous, beans, parsley, and olive oil to the onions and toss. Season to taste with salt and pepper and serve.
*if desired, you can skip the pickling of the onions and just add freshly and finely chopped onions.