Couscous Salad with Pickled Vegetables

"Salad in jar. I mixed couscous, rocket salad, fermented red cabbage and fermented carrots. They are perfect for take away, you can leave these jars in the fridge for 2 days at least."
-- @goodfood.sports.happyfamily
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  • Recipe Card

Recipe Card


  • For the dressing:
  • 3 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 3 tablespoon kombucha
  • 1 juice of a lemon
  • 1 teaspoon mustard
  • 1 tablespoon maple syrup
  • sea salt, pepper to taste
  • For the Salad:
  • 1 cup couscous
  • 2 cups arugula
  • 1/2 cup pickled vegetables (Carrots and cabbage pictured)


  • Step 1

    Cook the couscous by following the directions on the package. Let cool.

  • Step 2

    Mix the olive oil, balsamic vinegar , kombucha, lemon juice, mustard, maple syrup, salt and pepper in a seporate bowl. Set aside.

  • Step 3

    Start by laying half of the cooled couscous, then the arugula, pickled vegetables and repeat.

  • Step 4

    Once ready to eat, add the dressing.

  • Step 5

    You can leave these jars in the fridge for about 2 days.