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.
Servings: 12 servings
Calories: 331kcal
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.
Video
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
Serving: 6oz | Calories: 331kcal | Carbohydrates: 63g | Protein: 8g | Fat: 22g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1361mg | Potassium: 153mg | Fiber: 2g | Sugar: 1g | Vitamin A: 357IU | Vitamin C: 17mg | Calcium: 16mg | Iron: 1mg