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U.S. Highbush Blueberry Council

Pickled Blueberry Couscous Salad
Pickled Blueberry Couscous Salad

Pickled Blueberry Couscous Salad

Quick-pickled blueberries tossed with red beets, sheep feta cheese, grape tomatoes, marinated chickpeas, baby arugula, rainbow pearled couscous, mixed with a tangy blueberry balsamic vinaigrette.

Ingredients

Pickled Blueberries

  • 12 cups blueberries
  • 6 cups water
  • 2 cups red wine vinegar
  • 1 1/4 cup sugar
  • 1 1/2 tablespoons black peppercorns
  • 1/4 cup juniper berries
  • 8 bay leaves
  • 10 whole cloves

Blueberry Balsamic Vinaigrette

  • 2 1/4 cups balsamic dressing
  • 3 3/4 cups canned blueberries

Pickled Blueberry Couscous Salad

  • 24 cups rainbow pearled couscous
  • 12 cups baby arugula
  • 9 cups marinated chickpeas
  • 12 cups grape tomatoes
  • 6 cups sheep feta cheese, crumbled
  • 6 cups canned red beets, drained and sliced
  • 12 cups pickled blueberries
  • 6 cups blueberry balsamic vinaigrette

Preparation

Pickled Blueberries

  1. Place fresh blueberries into a large container.
  2. Combine the remaining ingredients into a large saucepan over high heat and bring to a rapid boil. Once boiling, turn off heat.
  3. Strain the liquid over top of the large container with the blueberries using the large mesh strainer.
  4. Discard the remaining spices caught in the large mesh strainer.
  5. Cover the large container tightly. Label, date, and store the large container in the refrigerator for 24 hours to allow for pickling.
  6. Store chilled until ready for service. Drain blueberries from pickling liquid when using.

Blueberry Balsamic Vinaigrette

  1. In a blender, blend balsamic dressing and canned blueberries together until smooth.
  2. Store dressing chilled in an air-tight container below 40°F.

Pickled Blueberry Couscous Salad

  1. In a large mixing bowl, toss all ingredients together until salad is dressed.
  2. Serve promptly to avoid wilting.