Greek Couscous & Veggie Jar Salads

Ingredients:

• For the Salad Jars (makes 4 jars):
• 1 cup dry couscous
• 1 cup boiling water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red bell pepper, chopped
• ¼ red onion, finely diced
• ½ cup canned chickpeas, rinsed and drained
• ¼ cup kalamata olives, sliced
• ½ cup crumbled feta cheese
• 2 cups baby spinach or arugula

For the Greek Dressing:

• ¼ cup olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp dried oregano
• Salt and pepper, to taste

Directions:

Prepare the couscous: Place dry couscous in a bowl. Pour over boiling water, cover, and let sit for 5 minutes. Fluff with a fork and let cool.

Make the dressing: In a jar or bowl, whisk together all dressing ingredients until well combined.

Assemble the jars (bottom to top):

2–3 tbsp dressing

Cooled couscous

Chickpeas

Tomatoes, cucumber, red pepper, onion, olives

Feta cheese

Greens (spinach or arugula)

Seal and store in the fridge for up to 4 days. Shake before serving or pour into a bowl and mix.

Nutritional Info (Per Jar):

Calories: 410

Fat: 22g

Carbs: 38g

Sugar: 6g

Protein: 12g