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 Dressing
- 2 1⁄4 cups premade, store-bought balsamic dressing
- 3 3⁄4 cups canned blueberries
Couscous Salad
- 24 cups pearled couscous
- 12 cups baby arugula
- 9 ups 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
Instructions
Pickled Blueberries
- Place fresh blueberries into a large container.
- Combine the remaining ingredients into a large saucepan over high heat and bring to a rapid boil. Once boiling, turn off heat.
- Strain the liquid over top of the large container with the blueberries using the large mesh strainer.
- Discard the remaining spices caught in the large mesh strainer.
- Cover the large container tightly. Label, date, and store the large container in the refrigerator for 24 hours to allow for pickling.
- Store chilled until ready for service. Drain blueberries from pickling liquid when using.
Blueberry Balsamic Dressing
- In a blender, blend balsamic dressing and canned blueberries together until smooth.
- Store dressing chilled in an air-tight container below 40 F.
Couscous Salad
- In a large mixing bowl, toss all ingredients together until salad is dressed.
- Serve promptly to avoid wilting.