From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Couscous Salad in a Jar
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Instructions
1
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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.
2
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Clean and dice the vegetables. Halve the olives, drain, rinse, and thoroughly drain the chickpeas.
3
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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.
4
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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.
5
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Seal the jars and store in the refrigerator for up to four days.
My Calorie Intake
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Tips & Tricks (5)
- Liquid Layering Technique 💧Pour the hot vegetable broth over couscous at the bottom of the jar first to ensure proper hydration and prevent dry couscous in your final salad.
- Jar Stratification Strategy 🥫Layer ingredients from bottom to top in this order: liquids, grains, proteins, vegetables to keep ingredients fresh and prevent sogginess during storage.
- Feta Flavor Preservation 🧀Crumble feta cheese just before serving and keep it near the top of the jar to maintain its texture and prevent it from becoming waterlogged.
- Herb Freshness Hack 🌿Chop herbs like parsley or mint just before adding to the salad to maximize their aromatic oils and prevent wilting.
- Chickpea Prep Pro Tip 🫘Rinse canned chickpeas thoroughly under cold water to remove excess sodium and improve their texture in the salad.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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