Couscous salad in a jar - picnic recipe

couscous

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is more nutritious, while bulgur is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is budget-friendly.

Prepare a medium-sized pan and add 1 cup of water to it.

Let the water boil.

Chop the cherry tomatoes, keeping three aside for later use.

Place the chopped cherry tomatoes, basil leaves, a pinch of salt, and extra virgin olive oil into a blender.

Blend everything to create a smooth tomato cream sauce.

Once the water is boiling, add the tomato cream sauce into the water.

A few seconds later, add the couscous and stir everything.

Turn the heat off and cover the pan with a lid; let the couscous cook in the tomato water for 5 to 6 minutes.

After the couscous is ready, use a fork to break the couscous grains apart so they don’t stick together.

Prepare jars for layering the salad.

Layer the couscous in the jar, followed by the chopped cherry tomatoes, mozzarella, and feta cheese.

Continue layering as desired.

Close the jars with lids and pack them for the picnic.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary