Pickled Blueberry Couscous Salad

Pickled Blueberry Couscous Salad

Prep Time: 30 minutes + 24 hours for pickled blueberries
Portions: 24
Get Ingredients

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

  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 Dressing

  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.

Couscous Salad

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

About This Recipe

Subscribe for Updates


Stay ahead of the curve! Subscribe to receive USHBC industry updates and the latest trends, from new product releases to new blueberry offerings on restaurant menus.

Subscribe