Serves: 3
Ingredients
- 1⁄2 cup pearl couscous
- 3 cups canned chickpeas, drained and rinsed
- 1 red onion, finely diced
- 1 cucumber, thinly sliced & quartered
- 150g feta, crumbled
- 3⁄4 cup fresh parsley, finely chopped
- 1⁄2 cup fresh dill, finely chopped
Dressing
- 2⁄3 cup extra virgin olive oil
- Juice of 1 medium lemon
- 1 tbsp pure maple syrup
- 1 tbsp mustard
- 2 garlic cloves, minced
- Pinch of salt
Method
- In a medium pot bring 3⁄4 of a cup of water to the boil. Add couscous and reduce to simmer. Cook for approximately 7 minutes or until liquid has absorbed and the couscous is cooked through. Allow to cool then fluff with a fork.
- Whisk dressing ingredients together and divide evenly across 3 jars, followed by couscous, chickpeas, onion, cucumber, feta, parsley and dill. Place lids on jars and refrigerate for up to 3 days.
Recipe and image kindly provided by Rebecca Gawthorne of @nourish_naturally from recipe eBook Meal Prep Salad Jars.