Description
Rainbow Vegetable Couscous Salad in a Jar is a vibrant, colorful layered salad featuring fluffy couscous, crisp vegetables, and a zesty lemon dressing. Perfect for meal prep, picnics, or a healthy grab-and-go lunch option.
Ingredients
Units
Scale
- 1 cup couscous
- 1 cup boiling water or vegetable broth
- 1/4 tsp salt
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red cabbage, shredded
- 1/4 cup grated carrots
- 1/4 cup sweet corn (canned or cooked)
- 2 tbsp chopped parsley or cilantro
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp honey or maple syrup
- Salt and pepper to taste
Instructions
- Place couscous and 1/4 tsp salt in a bowl. Pour over 1 cup boiling water or broth, cover, and let sit for 5 minutes. Fluff with a fork and let cool.
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey (or maple syrup), salt, and pepper to make the dressing.
- To assemble, layer ingredients into jars in the following order (bottom to top): dressing, cherry tomatoes, cucumber, bell pepper, corn, carrots, cabbage, couscous, and herbs.
- Seal jars and refrigerate until ready to eat. Shake or stir before serving.
Notes
- Use wide-mouth jars for easier filling and eating.
- Can be made 2–3 days in advance and kept refrigerated.
- Add chickpeas or feta for extra protein if desired.
- Letting the couscous cool completely helps prevent sogginess.
Nutrition
- Serving Size: 1 small jar
- Calories: 210
- Sugar: 4g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg