Greek Couscous & Veggie Jar Salads

Makes 4 servings

Ingredients:

For the Salad 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 & 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 & pepper, to taste

Directions:

1. Prepare the couscous:

   • Place dry couscous in a bowl. Pour boiling water over it, cover, and let sit for 5 minutes.

   • Fluff with a fork and allow to cool.

2. Make the dressing:

   • In a small jar or bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper until well combined.

3. Assemble the jars (layering from bottom to top):

   • First: 2–3 tbsp Greek dressing

   • Then: Cooled couscous

   • Next: Chickpeas

   • Followed by: Cherry tomatoes, cucumber, red bell pepper, red onion, and olives

   • Top with: Feta cheese and greens (spinach or arugula)

4. Storage & Serving:

   • Seal jars tightly and refrigerate for up to 4 days.

   • When ready to eat, shake well or pour into a bowl and toss to combine.

Nutritional Info (Per Jar):

• Calories: 410

• Fat: 22g

• Carbs: 38g

• Sugar: 6g

• Protein: 12g

Enjoy this fresh, flavorful, and easy-to-pack meal prep salad! 🌿🥙