Veganuary! Get dinner on the table with this fresh, quick and easy couscous salad with pickled vegetables. An easy way to eat less meat while getting the whole family on board. It does not matter if you are taking part every day the whole month, or if you simply want to reduce your meat intake this month, January is a great month to set those goals.

In a brown paper box, with a green plastic fork sticking out of it, a couscous salad with pickled vegetables, pieces of beetroot sprinkled on top. — Close up of couscous salad with pickled vegetables.

Resting time

To get the most out of your pickled vegetables, leave them to rest in the fridge for as long as possible. I would recommend a minimum of two hours or even over night if you can. However, if you are in a hurry, you can use them earlier, but be aware that the taste will not be as sharp, as if you leave the vegetables for the full two hours.

On a beige textured background, a wooden cutting board with a green folded cloth napkin, a green bowl with couscous, red and yellow pickled peppers and a pile of diced pickled beetroot — Couscous and pickled vegetables plated

Substitutes

Sweet peppers are just one alternative to vegetables to pickle, you can try carrots, beetroot, radishes, the possibilities are endless. Wash and peel the vegetables as necessary, then cut or slice them to equal sizes and follow the rest of the recipe to make the pickling liquid.

Photo taken slightly form above. A wooden cutting board, with a folded flowery cloth napkin, three jars of pickled vegetables; one with sliced radishes, one with carrot sticks and one with sliced red onions. — Three jars pickled vegetables

No waste cooking

Pickling vegetables is a great way as well to avoid food waste, by using the vegetables that are at the end of their freshness. Use pickling to give them a second life. Perfect if one of your goals for the year is to waste less food.

Freezable

I often freeze couscous when I have made too much and I know it will not be eaten before it goes bad. In an airtight container, they will last for several months in the freezer. For this kind of recipe, I would take out the couscous the morning of, and leave it in the fridge to defrost during the day.

I would not recommend to freeze any pickled vegetables, but do remember that they keep in the fridge for several months. Just check the liquid when you open your jar to make sure there are no signs of mold.

On a wooden cutting board, with a folded flowery cloth napkin, a mason jar with carrot sticks and pickle juice. — Pickled carrot sticks in mason jar

Variations

For more pickled vegetables, try both my hot pickled and cold pickled variations. Other uses for your pickled vegetables, try my tofu banh mi bowl a version of the classic Vietnamese baguette banh mi.

For other couscous salads try my zucchini salad.

Print Recipe

Couscous salad with pickled vegetable

Get a quick dinner on the table with this, fresh, quick and easy couscous salad with pickled vegetables.

Prep Time10

Cook Time10

Pickling time2

Total Time2 20

Course: Lunch, Salad

Cuisine: Vegan

Keyword: couscous, peppers

Servings: 4 portions

Ingredients

300 g sweet peppers red and yellow
200 ml vinegar
200 ml water
2 tbsp sugar
1 tsp salt
1 garlic clove crushed

Instructions

Cut the sweet peppers into small cubes.
Mix the liquid with sugar and salt. Use a fork or small whisk to dissolve the sugar and salt.
Crush the garlic clove with the back of your knife and add into the liquid.
Pour the liquid into a glass jar and add the sweet peppers.
Let it sit for at least two hours.
Leave in the fridge for up to three weeks as long as your jars are clean from the start.

Notes

Use your pickling jar to mix your liquid. Pour in all the ingredients, put the lid on and shake vigorously to dissolve the sugar and salt.

Agile in the kitchen

Couscous salad with pickled vegetables