Couscous Salad (with Pickled Vegetables)
Best Israeli Couscous Salad Recipe – This delicious and refreshing pearl couscous salad combines tangy pickled vegetables (AKA Giardiniera), fresh tomatoes, and herbs in a vibrant 3-ingredient vinaigrette. It’s great to make ahead and enjoy as a hearty side dish or satisfying lunch!
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.
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.
Looking for More Salad Recipes? Be Sure to Try:
- Chunky Mediterranean Salad
- Greek Pasta Salad
- Horiatiki (Greek Village Salad)
- Pearl Barley Salad Recipe
- Tabouli with Feta
Couscous Salad Recipe (with Pickled Vegetables)
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.
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!