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
Instructions
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.
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.
Set out your salad ingredients in the order in which they should be placed in the jars.
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.
Cover the jars with the lids, label with names if needed, and place upright in the refrigerator up to a week.
Grab one each morning for a filling and nutritious lunch!
Recipe by SoFabFood at https://sofabfood.com/easy-make-ahead-mason-jar-couscous-salad/