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Couscous Salad in a JarCouscous Salad in a Jar

Couscous Salad in a Jar

Discover the convenience and flavor of our Couscous Salad in a Jar! Perfect for meal prep, this vibrant salad is easy to make and ideal for lunch on the go.
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Recipe - Save-on-Foods
Couscous Salad in a Jar
Couscous Salad in a Jar
Prep Time20 Minutes
Servings4
Cook Time30 Minutes
Ingredients
2 cups pearl couscous
540 mL can chickpeas
1 head cauliflower, chopped
4 carrots, chopped
½ cup red onion, minced
150g crumbled feta
½ cup kalamata olives, pitted and sliced
200g crimini mushrooms, sliced
1/3 cup fresh parsley, chopped
5 tbsp olive oil + 1/2 cup for Vinaigrette
1 tbsp butter Greek seasoning (optional)
1-2 tbsp honey
Juice + Zest of half an orange
Juice + Zest of half a lemon
Salt + pepper to taste
Directions
  1. Add chopped carrots and cauliflower to a baking sheet. Drizzle with 2 tbsp olive oil and season with salt, pepper, Greek seasoning. Roast at 375F for 30 min. Remove from oven and let cool.
  2. In the meantime, sauté mushrooms with 1 tbsp butter. Set aside.
  3. In a separate bowl, mix together ingredients for Citrus Vinaigrette – 1/2 cup Olive Oil, Honey, Orange Juice, Orange Zest, Lemon Juice, Lemon Zest, Salt & Pepper to taste. 
  4. To assemble salad, begin layering all ingredients in mason jars. Start by adding 1/3 cup vinaigrette to bottom of mason jar. Then add chickpeas, cauliflower, carrots, mushrooms, couscous, olives, onions, parsley and feta. Keep alternating with layers of couscous, chickpeas and remaining ingredients until jar is close to full.
20 minutes
Prep Time
30 minutes
Cook Time
4
Servings

Directions

  1. Add chopped carrots and cauliflower to a baking sheet. Drizzle with 2 tbsp olive oil and season with salt, pepper, Greek seasoning. Roast at 375F for 30 min. Remove from oven and let cool.
  2. In the meantime, sauté mushrooms with 1 tbsp butter. Set aside.
  3. In a separate bowl, mix together ingredients for Citrus Vinaigrette – 1/2 cup Olive Oil, Honey, Orange Juice, Orange Zest, Lemon Juice, Lemon Zest, Salt & Pepper to taste. 
  4. To assemble salad, begin layering all ingredients in mason jars. Start by adding 1/3 cup vinaigrette to bottom of mason jar. Then add chickpeas, cauliflower, carrots, mushrooms, couscous, olives, onions, parsley and feta. Keep alternating with layers of couscous, chickpeas and remaining ingredients until jar is close to full.