Easy Mason Jar Couscous Salad
It takes just a few minutes to make a few different mason jar salads for extra convenient and healthy lunches during the week
Recipe type: Salad
Serves: about 8 jars
  • Universal Ingredients:
  • 6 cups chopped greens of your choice
  • 5 cups chopped, cooked chicken or protein of choice
  • 8 oz Israeli couscous, cooked according to package directions, then tossed with 1 tsp olive oil while still warm (this prevents sticking)
  • Pint size mason jars or other similar-sized containers with a lid
  • For Bacon Ranch Couscous Salad you will also need:
  • 6 slices chopped crispy cooked bacon
  • ranch dressing
  • shredded cheese
  • 1 medium diced tomato
  • For Greek Couscous Salad you will also need:
  • Greek Dressing (ingredients below)
  • chopped kalamata olives
  • crumbled feta cheese
  • Greek Dressing:
  • 1 clove finely minced garlic
  • ½ tsp dried oregano
  • ½ tsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ cup olive oil
  1. If making the Greek dressing, place all ingredients into a half pint mason jar. Cover tightly, shake vigorously for 30 seconds, and then refrigerate until ready to use.
  2. Prepare the rest of your ingredients, starting with the couscous since you can chop the vegetables while the couscous cooks. Allow the couscous to come to room temperature, or chill it, before assembling the jars.
  3. Set out your salad ingredients in the order in which they should be placed in the jars.
  4. Start with a tbsp or two of dressing in the bottom of your jar, then layer your protein, tomato or pepper, couscous, greens, then cheese and toppings.
  5. Cover the jars with the lids, label with names if needed, and place upright in the refrigerator up to a week.
  6. Grab one each morning for a filling and nutritious lunch!
Recipe by SoFabFood at https://sofabfood.com/easy-make-ahead-mason-jar-couscous-salad/