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Couscous Salad in a Jar
This fresh and colorful couscous salad is layered in a glass jar, making it an ideal meal prep option for lunch at work, school, or on the go. Packed with couscous, crisp vegetables, chickpeas, hummus, olives, and feta, it’s healthy, satisfying, and perfectly balanced. It can be stored in the refrigerator for up to four days, keeping your lunches convenient and ready to enjoy.
Ingredients
Instructions
- Step 1
Place the couscous in a bowl and pour over 100 milliliters of boiling hot vegetable broth, cover, and let it soak for five to ten minutes.
- Step 2
Clean and dice the vegetables. Halve the olives, drain, rinse, and thoroughly drain the chickpeas.
- Step 3
Divide the olive oil and lemon juice between the two glasses, season with salt and pepper, and stir briefly. Divide the chopped vegetables between the two glasses, then layer the hummus (60g each) on top.
- Step 4
Distribute the chickpeas and olives over the hummus, then divide the couscous between the two glasses. Crumble the feta and sprinkle it over the couscous.
- Step 5
Seal the jars and store in the refrigerator for up to four days.
@jules-menu
Hi, I’m Julia, and I’m the recipe developer, photographer, and author behind Jules’ Menu. I’ve spent the last eight years perfecting healthy everyday recipes so they strike the perfect balance between healthy and nourishing, simple and practical, and gourmet-level delicious.
Per serving
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