Couscous With Green Beans And Hazelnuts

Heat the oven to 350 degrees F. Spread the hazelnuts on a baking sheet and bake until slightly darker and fragrant, about 10 minutes. Set aside to cool, about 10 minutes.

Rub some or all of the skins off the hazelnuts, if desired. Put them in a plastic bag and pound them with a rolling pin or mallet to break them into smallish pieces. Set aside.

For Couscous: Heat water to a boil over medium-high heat. Stir in the couscous. Heat to a boil. Reduce heat to a simmer. Cover and cook until all the water is absorbed, about 2-4 minutes. Stir, then remove from heat. Set aside.

For Green Beans: Heat water and half of the salt to a boil in a large saucepan over medium-high heat, add the beans. Cook until tender-crisp, about 3 minutes. Transfer immediately to a bowl of ice water to cool, about 5 minutes.

Cut beans into bite-size pieces. Transfer to a large serving bowl and add nuts, couscous and green onions. Set aside.

Whisk together the olive oil, vinegar, remaining 1/2 teaspoon of the salt and pepper to taste. Toss with the salad.