1/4 cup sun-dried tomatoes (not oil-packed), finely chopped
12 ounces fresh green beans, trimmed
1 cup Israeli (Pearl) couscous
2 tablespoons vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 (15-ounce) can no salt added pinto beans, rinsed and drained
1 pint fresh grape tomatoes, halved
1/2 cup pitted Kalamata olives, chopped
1/2 cup packed fresh flat leaf parsley leaves, chopped
In small bowl, cover sun-dried tomatoes with hot water. Set aside.
In large pot, bring enough water to cover green beans to hard boil. Add green beans to boiling water. Cook 6 to 10 minutes or until crisp-tender. Immediately plunge green beans in a large bowl of ice water. When beans are cool, drain well and cut into 1 inch pieces.
Cook couscous according to label directions. Drain; rinse with cold water and drain again.
In large bowl, grate 1 teaspoon of lemon peel; squeeze 2 tablespoons of juice. Stir in vinegar, oil, sugar, salt and pepper.
Drain sun-dried tomatoes well. Stir into lemon mixture. Add beans, couscous, grape tomatoes, olives and parsley. Stir until well mixed.