Greek Couscous & Veggie Jar Salads

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