Spiced couscous, lentil and feta salad jars
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Time to make:
$3.70 per serve
(at time of publication)
Full ingredients list:
1 1/2 teaspoons cumin
1/2 cup fresh orange juice
1 1/2 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 cup wholemeal couscous
2 bunches broccolini, trimmed, cut into 4cm lengths
2 x 400g cans no-added-salt lentils, rinsed, drained
300g cooked chicken breast, shredded
400g grape tomatoes, halved
100g baby rocket
75g reduced-fat feta, crumbled
Nutritional information (per serve)
Instructions and steps:
Step 1Whisk dressing ingredients in a small bowl until well combined. Divide between 6 x 500ml capacity glass jars with secure-fitting lids.
Step 2Place the couscous in a large heatproof bowl. Add 1 cup of boiling water, cover with plastic wrap and set aside for 3 minutes. Fluff up the grains with a fork.
Step 3Meanwhile, steam, boil or microwave the broccolini for 2–3 minutes, or until just tender. Drain, refresh under cold running water. Then drain again.
Step 4Layer the couscous, broccolini grape tomatoes, chicken, lentils, crumbled feta and baby rocket evenly between the jars. Secure jars with lids and refrigerate until ready to serve. Remove from the fridge 15 minutes before serving.
Make these easy salad jars ahead of time and store in the fridge.
About this recipe
First published: April 2017