Couscous Salad (with Pickled Vegetables)
by Sommer Collier — last updated on May 28, 2025 
I love serving this Israeli Couscous Salad because the tangy giardiniera gives it a bold twist you don’t find in most couscous salads. Tender pearl couscous, fresh tomatoes, and herbs soak up a simple three-ingredient vinaigrette that’s bursting with flavor. It’s incredibly easy to make ahead and tastes even better after the flavors have had time to mingle.
Sommer’s Recipe Highlights
Looking for a bold and zesty couscous salad that is also easy to make? I’ve got the recipe for you! This simple chunky Couscous Salad combines pearl couscous, tons of Italian pickled vegetables, fresh cherry tomatoes, and herbs in the easiest vinaigrette you’ve ever made.
I use the vinegar brine from the Giardiniera pickled vegetable jar, combined with olive oil, to create a simple, flavor-packed vinaigrette in moments.
I’ve also selected pearl couscous, also known as Israeli couscous or sometimes Lebanese couscous, for this recipe. This is a slightly larger couscous style than the tiny Moroccan couscous variety. However, the little pearls are extremely visually and texturally appealing. Although you can make the same recipe with Moroccan couscous, I recommend trying to find the couscous pearls!
Table of Contents
Ingredients and Tips
- Dried couscous – I love using pearl couscous because its larger, chewy texture makes this salad especially hearty and satisfying. If you prefer a lighter texture, Moroccan couscous works beautifully too. Just be sure to adjust the cooking time since it cooks much faster!
- Giardiniera (with the juices) – I use giardiniera along with a little of its flavorful pickling brine to make the vinaigrette. It adds the perfect tangy, zesty flavor to the salad. Store-bought works great, or you can make a batch of homemade pickled Italian vegetables for even more fresh flavor.
- Cherry tomatoes – I halve sweet, juicy cherry tomatoes so they mix evenly throughout the salad. They add bright pops of color and freshness that balance the tangy pickled vegetables.
- Scallions – I use the firm white ends of the scallions because they have a mild onion flavor that doesn’t overpower the other ingredients. I save the green tops for later use in soups, salads, or another recipe.
- Parsley – Fresh chopped parsley adds a clean, vibrant flavor and brightens every bite. I always recommend using fresh herbs here. They make a big difference!
- Fresh dill – I love the fresh, slightly tangy flavor dill brings to this salad. It pairs perfectly with the giardiniera and gives the finished dish an extra layer of freshness.
- Extra virgin olive oil – I whisk a good-quality extra virgin olive oil into the giardiniera brine to create a simple, flavorful vinaigrette. Since there are only a few dressing ingredients, using a flavorful olive oil really shines through, so pick something that’s cold-pressed.
- Crushed red pepper – I usually add a pinch of crushed red pepper for a subtle kick of heat. It’s completely optional, but I think it adds just enough spice to balance the bright, tangy flavors.
But don’t stop there… Keep reading for some tasty suggestions for optional add-ins!
How to Make
Find the full Cous Cous Salad Recipe with ingredient proportions, detailed instructions, cooking tips, and a video tutorial in the printable form at the bottom of the post.
Cook the couscous – First, I bring a large pot of water to a rolling boil and add the couscous along with 1 tablespoon of olive oil. I give it a quick stir, then let it cook for about 3-4 minutes. Since couscous cooks incredibly fast, I always taste a few pieces early to check for doneness. As soon as it’s tender, I drain it in a colander and rinse it under cold water to stop the cooking. If it needs another minute, I let it boil just a bit longer before checking again. Overcooked couscous can become mushy, so I keep a close eye on it.
Cool the couscous – Once the couscous has cooled, I give the colander a few good shakes to remove as much excess water as possible. Then I transfer it to a large salad bowl. The drier the couscous is, the better it will absorb all the delicious flavors from the dressing.
Make the vinaigrette – In a small measuring pitcher, I combine 1/4 cup of the pickled vegetable brine with the olive oil and crushed red pepper. Then I whisk everything together until it’s well blended and set it aside. The brine adds an incredible tangy flavor you definitely don’t want to waste!
Prep the vegetables – I drain the remaining pickled vegetables and chop them into 1/2-inch pieces. Then I halve the cherry tomatoes, slice the firm white portions of the scallions (saving the green tops for another recipe), and chop the fresh parsley and dill.
Assemble the salad I add the chopped pickled vegetables, cherry tomatoes, scallions, parsley, and dill to the bowl with the couscous. Before pouring on the dressing, I give the vinaigrette one more quick whisk since the oil naturally separates.
Toss and chill – Finally, I pour the vinaigrette over the salad and toss everything together until every bite is evenly coated. I cover the bowl and refrigerate the salad until I’m ready to serve. My favorite tip is to let it chill for at least 30 minutes if possible. The flavors meld together beautifully, making the salad even more delicious.
Salad Add-Ins
This simple and refreshing salad is delicious on its own. But like my Thai quinoa salad recipe, it’s also a great starting point for loading up with other tasty goodies! Here are a few ideas for optional cous cous salad add-ins:
- Cheese – mozzarella pearls (small mozzarella balls) or crumbled feta cheese
- Veggies – chopped celery, cucumbers, bell peppers, red onion, other hearty fresh vegetables, or fresh herbs like fresh mint or basil
- Other goodies – artichoke hearts, kalamata olives, roasted garlic, pine nuts, or lemon zest
- Protein – chopped cooked chicken, turkey, blanched almonds, or drained and rinsed chickpeas
Serving Suggestions
Like my wedge salad recipe, this Israeli couscous salad recipe is perfect for meal prep, picnics, potlucks, and weekly lunches. I highly recommend enjoying the light yet hearty salad with soft, warm pita bread for a lunch that keeps you going!
For dinner, it makes a fabulous side to classic Mediterranean dishes! Serve the chilled salad alongside zesty Greek chicken, beef kafta or tuna kofta kabobs, or meaty gyros.
Frequently Asked Questions
Yes, couscous really is just a teeny tiny type of pasta! You might think it’s a grain, but in fact, it’s made with semolina flour, dough shaped into small balls.
Pearl couscous salad will keep well for up to 5 days in an airtight container in the fridge.
I do not recommend freezing this salad. The cous cous will lose its tender bite if cooked, frozen, and thawed.
More Salad Recipes You Will Love
Couscous Salad Recipe (with Pickled Vegetables)
Video
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.
We made this for Memorial Day weekend. Everyone loved it! The pickled vegetables really take it over the Mark.
This salad was so yummy! And l loved how simple it was to make. Cannot wait to make this again!
This is remarkable! Sooo easy and yummy! Great for lunch!
This salad is so fresh and delicious! I love all the flavor and the texture is soft and taste is sweet and savory. All the combinations in one bowl!