Couscous Salad With Pickled Vegetables

Why We Love This Couscous Salad Recipe

Looking for a bold and zesty couscous salad that is also easy to make? We’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. We use the vinegar brine from the Giardiniera pickled vegetable jar combined with olive oil to create a simple flavor-packed vinaigrette in moments. We’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, we recommend trying to find the couscous pearls!

Ingredients You Need

Dried couscous – we love pearl couscous but feel free to use Moroccan couscous, if you prefer Giardiniera with the juices – store-bought or try our easy recipe for homemade pickled Italian vegetables Cherry tomatoes – halved Scallions – the white parts, sliced Parsley – chopped Fresh dill – chopped Extra virgin olive oil – to make the vinaigrette Crushed red pepper – optional for a delightful spicy kick

But don’t stop there… Keep reading for some tasty suggestions for optional add-ins!

How to Make Israeli Couscous Salad

First, make the pearl couscous. Cook the dried couscous in a large pot of boiling water along with 1 tablespoon of olive oil. After a few 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. Pro Tip: 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. Then make the vinaigrette. Pour ¼ cup of the pickled vegetable brine into a small measuring pitcher. Whisk in olive oil and crushed red pepper and set aside. Prep the veggies. Drain and place the 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 fresh herbs. Assemble the salad. Add all of the veggie goodness into the bowl with the couscous. Quickly whisk the vinaigrette again and pour it over the top of the Israeli couscous salad. Toss well to coat, then cover and refrigerate until ready to serve.

Get the Complete (Printable) Couscous Salad Recipe + Video Below. Enjoy!

Salad Add-Ins

This simple and refreshing salad is delicious as-is. But 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, or other hearty fresh vegetables Other goodies – artichoke hearts, kalamata olives, or roasted garlic Protein – chopped cooked chicken, turkey, blanched almonds, or drained and rinsed chickpeas

Serving Suggestions

This Israeli couscous salad recipe is great to meal prep for 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.