This super healthy couscous salad jar is great for meal prepping and is packed with plant-protein. Enjoy the flavors of harissa, red pepper, sundried tomato, hummus, and cilantro mixed with pearl couscous (you can use regular couscous too) and tofu for a tasty lunchtime treat.
Ingredients
For the tofu
- 400 grams firm tofu
- 1 tbsp oil
- 2 tbsp maple syrup
- 1 tsp harissa spice
- Salt to taste
For the couscous
- 180 grams Pearl couscous (or regular couscous)
For the vegetables
- ½ cucumber
- 1 red pepper
- A handful of sundried tomatoes
For the dressing (add to each jar)
- 1 tbsp hummus
- 1 tsp lemon juice
- 1 tsp agave or maple syrup
- ½ tsp paprika
- Salt to taste
Instructions
- Preheat your oven to 200°C.
For the tofu
- Start by cutting your tofu into bite-sized cubes. Place them on your baking sheet covered in baking paper.
- Cover your cubes of tofu in your oil, maple syrup, harissa, and salt to taste and mix with your hands until evenly coated.
- Bake for 20 minutes.
For the couscous
- While your tofu cooks, take 180 grams of couscous and cook for 10 minutes in salt water.
- Drain and set aside to cool.
For the vegetables
- Chop up your cucumber, red pepper, and sun-dried tomatoes.
For the dressing (add to each jar directly)
- To avoid extra mess, add your hummus, lemon juice, agave or maple syrup, paprika, and salt to taste to each jar and mix until your dressing is ready.
Assembly
- Finally, add the vegetables, then the tofu, then your couscous, and optionally, some cilantro on top.
- Refrigerate until you're hungry. These jars can sit in the fridge for a couple of days.