5.0 from 9 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
15 mins
Total Time
18 mins
Servings: 12 servings
Calories: 331 kcal
Course:
Side Dish , Salad
Cuisine:
Mediterranean , Middle Eastern , Israeli
Ingredients
- 2 cups dried pearl couscous AKA Israeli couscous
- 24-26 ounce jar giardiniera pickled vegetables (or homemade!)
- 1 pint cherry tomatoes halved
- ½ cup sliced scallions whites
- ¼ cup chopped parsley
- 2-3 tablespoons fresh chopped dill
- 1/3 cup olive oil + 1 tablespoon for boiling pasta
- ¼ - ½ teaspoon crushed red pepper flakes optional
Instructions
- 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.
- Once the couscous is drained and cooled, shake off the extra water and pour the couscous into a large salad bowl.
- 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.
- Drain the liquid off the rest of the pickled vegetables. Place the pickled vegetables on a cutting board and chop into ½-inch pieces.
- 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.
- Scoop the chopped pickled vegetables, cherry tomatoes, scallions, parsley, and dill into the bowl with the couscous.
- Whisk the vinaigrette again and pour it over the top of the salad. Toss well to coat. Cover and refrigerate until ready to serve.
Cup of Yum
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
Monounsaturated Fat
4g
Sodium
1361mg
(57%)
Potassium
153mg
(4%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
357IU
(7%)
Vitamin C
17mg
(19%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
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.