arugula salad with pickled veggies

5 from 1 vote
Total Time: 30 minutes
Servings: 6



  • 1 tablespoon olive oil
  • 1 ½ cups israeli couscous
  • 2 cups chicken broth
  • 6 cups fresh arugula
  • 4 ounces crumbled goat cheese
  • cup pistachios chopped


  • carrots
  • cucumbers
  • radishes
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar


  • 1 cup greek yogurt
  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • ½ lemon zest + juice
  • ¼ cup extra-virgin olive oil
  • 1 clove garlic


  • Prepare the Pickled Veggies and Dressing first.


  • Add 2 cups of sliced vegetables to a mason jar or glass container.
  • In a small saucepan add 1 cup vinegar, 1 cup water, 1 teaspoon kosher salt, and 1 tablespoon sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar.
  • Carefully pour the liquid over the vegetables, ensuring they are fully submerged. If needed, add more vinegar or a little water to cover.
  • Seal and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
  • Will keep in the refrigerator for 2-3 weeks.


  • In a food processor or blender, combine the 1 cup Greek yogurt, 1 cup fresh parsley, 1 cup fresh cilantro, zest + juice from 1/2  lemon, ¼ cup olive oil, 1 clove garlic, plus a big pinch of salt and pepper. Pulse until well combined. Season to taste and thin with water or olive until desired creaminess is reached.
  • Toss with the salad just before serving (or serve as a dip with fresh veggies). Store leftover dressing in an airtight container in the fridge for up to 5 days.


  • In a small saucepan add 1 tablespoon olive oil and saute 1 ½ cups couscous  over medium-high heat until couscous is lightly browned, about 5 minutes.
  • Slowly add 2 cups chicken broth or water and bring to a boil. Reduce heat to medium low and cover. Simmer for 12 minutes or until liquid is absorbed. Set aside.
  • While couscous is cooking, prep the arugula, goat cheese, and chopped pistachios. Set aside.
  • To assemble the salad, arrange arugula amongst 6 bowls. Top with ½ cup cooked couscous, ⅓ cup pickled veggies, 2 tablespoons crumbled goat cheese, and 2 tablespoons chopped pistachios.


  • Serve with pan seared salmon or grilled chicken.


  • Protein: Add 4 oz. crisped pancetta to salad.
  • Vegetarian: Cook couscous in water vs. broth.
  • Gluten-free: Swap couscous for your favorite gluten-free grain like wild rice.
  • Vegan/Dairy-Free: For dressing, use 1 cup raw cashews + ½ cup water in place of the yogurt. Blend all ingredients, except the herbs, in a high-speed blender until creamy. Add the herbs and pulse to combine. If dressing is too thick, blend in a little water or more olive oil.


  • Prepare the pickled veggies in advance by following the directions above and storing in an airtight container for 2-3 weeks in the fridge.
  • Prepare the dressing by following the directions and store in an airtight container in the fridge for up to 5 days.
  • Couscous can be cooked in advance, cooled completely, and stored in an airtight container in the fridge for up to 5 days.


Calories: 403kcal | Carbohydrates: 41g | Protein: 15g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Cholesterol: 12mg | Sodium: 781mg | Potassium: 394mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1725IU | Vitamin C: 22mg | Calcium: 139mg | Iron: 2mg