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Couscous Salad Recipe (with Pickled Vegetables)
5 from 6 votes

Couscous Salad Recipe (with Pickled Vegetables)

This delicious and refreshing pearl couscous salad combines tangy pickled vegetables (AKA Giardiniera), fresh tomatoes, and herbs in a vibrant 3-ingredient vinaigrette.

Prep Time
15 mins
Cook Time
3 mins
Total Time
18 mins
Servings: 12 servings
Calories: 331 kcal
Course: Side Dish, Salad
Cuisine: Mediterranean, Middle Eastern, Israeli

Ingredients

  • 2 cups pearl couscous AKA Israeli couscous, dried
  • 24-26 ounce giardiniera pickled vegetables or homemade!, jar
  • 1 pint cherry tomato halved
  • ½ cup scallion sliced; whites
  • ¼ cup parsley chopped
  • 2-3 tablespoons dill fresh, chopped
  • 1/3 cup olive oil + 1 tablespoon for boiling pasta
  • ¼ - ½ teaspoon red pepper flakes optional, crushed

Instructions

    Cup of Yum
  1. Set a large pot of water over high heat and bring to a boil. Drop the dried couscous in the pot along with 1 tablespoon of olive oil. Stir well and boil for 3-4 minutes. Strain out several balls of couscous and taste. If the couscous is done, quickly dump it into a colander and rinse with cold water to stop it from cooking. If the couscous needs a little longer, continue to boil for 1 more minute and check again. *Couscous cooks very fast! Check it early to make sure it does not overcook.
  2. Once the couscous is drained and cooled, shake off the extra water and pour the couscous into a large salad bowl.
  3. Set out a small measuring pitcher. Pour ¼ cup of the pickled vegetable brine into the measuring pitcher. Then add olive oil and crushed red pepper. Whisk well and set aside.
  4. Drain the liquid off the rest of the pickled vegetables. Place the pickled vegetables on a cutting board and chop into ½-inch pieces.
  5. Slice the tomatoes in halves. Then chop ½ cup of scallions, using mainly the firm white ends. (Reserve the green ends for another recipe.) Chop the parsley and dill.
  6. Scoop the chopped pickled vegetables, cherry tomatoes, scallions, parsley, and dill into the bowl with the couscous.
  7. Whisk the vinaigrette again and pour it over the top of the salad. Toss well to coat. Cover and refrigerate until ready to serve.

Notes

  • DO NOT SALT. The Giardiniera mix and brine are very salty and will give the couscous and fresh produce plenty of flavor.
  • Pearl couscous salad will keep well for up to 5 days in an airtight container in the fridge.

Nutrition Information

Serving 6oz Calories 331kcal (17%) Carbohydrates 63g (21%) Protein 8g (16%) Fat 22g (34%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Sodium 1361mg (57%) Potassium 153mg (3%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 357IU (7%) Vitamin C 17mg (19%) Calcium 16mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 331

% Daily Value*

Serving 6oz
Calories 331kcal 17%
Carbohydrates 63g 21%
Protein 8g 16%
Fat 22g 34%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Sodium 1361mg 57%
Potassium 153mg 3%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 357IU 7%
Vitamin C 17mg 19%
Calcium 16mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.