Why Make This Recipe
Stop the lunch rut! These Shrimp Couscous Lunch Jars are an easy solution for delicious and healthy midday meals. You will love them because they are:
- Easy to Prep: Quick assembly makes meal prep simple.
- Healthy: Full of protein, fiber, and vitamins.
- Full of Flavor: A mix of textures and tastes keeps you happy.
- Changeable: Adjust ingredients to what you like or have.
- Easy to Carry: Perfect for work or trips.
- Saves Money: Cheaper than buying lunch out.
How to Make Shrimp Couscous Lunch Jars
Making these jars is simple. You cook the shrimp and couscous, make the dressing, and then layer everything in jars.
Ingredients of : Shrimp Couscous Lunch Jars
For the Couscous Base:
- Instant couscous
- Hot vegetable broth or water
- Olive oil
- Salt and pepper
For the Shrimp:
- Medium or large shrimp, peeled and deveined
- Garlic powder
- Paprika
- Lemon juice
- Olive oil
- Salt and pepper
For the Veggies & Mix-ins:
- Cherry tomatoes, halved
- Cucumber, diced
- Red onion, finely diced
- Bell pepper (any color), diced
- Canned chickpeas, rinsed and drained
- Fresh parsley or cilantro, chopped
For the Dressing:
- Extra virgin olive oil
- Lemon juice
- Red wine vinegar
- Dijon mustard
- Honey or maple syrup (optional)
- Dried oregano
- Salt and pepper to taste
Directions of : Shrimp Couscous Lunch Jars
Step 1: Prepare the Couscous
- Make the couscous using the package directions. Use hot vegetable broth or water.
- Fluff the couscous with a fork. Season with olive oil, salt, and pepper.
Step 2: Cook the Shrimp
- Season the shrimp with garlic powder, paprika, salt, and pepper.
- Heat olive oil in a small skillet.
- Cook the shrimp until they turn pink and are cooked through.
- Add a splash of lemon juice to the cooked shrimp.
Step 3: Make the Dressing
- Put all dressing ingredients in a small bowl or jar.
- Whisk well until everything is mixed together.
Step 4: Layer Your Lunch Jars
- Layer 1 (Bottom): Dressing. Pour 2-3 tablespoons of dressing into each jar.
- Layer 2: Hard Vegetables. Add diced cucumber, bell pepper, and chickpeas.
- Layer 3: Couscous. Spoon the couscous on top of the vegetables.
- Layer 4: Soft Vegetables. Add cherry tomatoes and red onion.
- Layer 5 (Top): Cooked Shrimp. Place the cooled shrimp on top.
- Garnish: Sprinkle with fresh parsley or cilantro.
How to Serve Shrimp Couscous Lunch Jars
You can eat these jars in a few ways:
- Shake & Eat: Just shake the jar well and eat straight from it.
- Bowl It Up: Pour the contents into a bowl, stir, and enjoy.
- Side of Bread: Have it with a piece of pita bread or crusty bread.
How to Store Shrimp Couscous Lunch Jars
- Make sure shrimp and couscous are cool before you layer them. This stops water from building up.
- Seal the mason jars tightly.
- Keep the jars in the refrigerator for up to 3-4 days.
Tips to Make Shrimp Couscous Lunch Jars
- Cool Ingredients: Always cool shrimp and couscous fully before putting them in jars. This prevents condensation.
- Use Enough Dressing: The dressing keeps the couscous tasty. Do not use too little.
- Seal Jars Well: Close the jars tightly to keep food fresh.
- Store Properly: Keep in the refrigerator for 3-4 days.
Variation
You can change this recipe to fit your taste!
- Different Proteins: Try grilled chicken, tofu, salmon, or cannellini beans instead of shrimp.
- Other Grains: Use quinoa, farro, or a pasta salad base instead of couscous.
- More Veggies: Add olives, artichoke hearts, sun-dried tomatoes, or spinach.
- Make it Spicy: Put a pinch of red pepper flakes in the dressing or with the shrimp.
- Different Herbs: Use fresh mint or dill for a new flavor.
- Add Cheese: Sprinkle feta or goat cheese when you serve.
FAQs
Q1: Can I make these Shrimp Couscous Lunch Jars ahead of time?
Yes, you can! These jars are made for meal prepping. You can make them 3-4 days in advance and keep them in the refrigerator.
Q2: What if I do not like shrimp? Can I use another protein in my Shrimp Couscous Lunch Jars?
Definitely! This recipe is very flexible. You can easily switch out the shrimp for grilled chicken, baked salmon, pan-fried tofu, or even chickpeas for a meat-free option.
Q3: How do I stop my couscous from getting soggy in the Shrimp Couscous Lunch Jars?
To prevent soggy couscous, layer your jars correctly. Always put the dressing at the bottom. Then, add sturdy vegetables, and finally the couscous. This creates a barrier so the couscous does not get too wet until you are ready to eat.
Zesty Mediterranean Shrimp Couscous Jars
These Zesty Mediterranean Shrimp Couscous Jars are perfect for a healthy and delicious make-ahead lunch. Layers of fluffy couscous, seasoned shrimp, fresh vegetables, and a tangy lemon-herb dressing create a vibrant and satisfying meal.
Equipment
- Skillet
- Small bowl or jar
- Mason jars
Ingredients
For the Couscous Base:
- 1 cup instant couscous
- 1.5 cups hot vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
For the Shrimp:
- 1 lb medium shrimp, peeled and deveined
- 1 tsp garlic powder
- 0.5 tsp paprika
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and pepper to taste
For the Veggies & Mix-ins:
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 0.5 cup red onion, finely diced
- 1 cup yellow bell pepper, diced
- 1 can chickpeas, rinsed and drained (15-ounce)
- 0.25 cup fresh parsley, chopped
For the Dressing:
- 0.25 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 0.5 tsp dried oregano
- Salt and pepper to taste
Instructions
Prepare the Couscous:
- Cook couscous with hot vegetable broth as directed; fluff with a fork, stir in olive oil, salt, and pepper, then cool completely.
Cook the Shrimp:
- Season shrimp with garlic powder, paprika, salt, and pepper; cook in olive oil for 2-3 minutes per side until pink. Toss with lemon juice and cool completely.
Make the Dressing:
- Whisk together extra virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, dried oregano, salt, and pepper until emulsified.
Layer Your Lunch Jars:
- Ensure couscous and shrimp are thoroughly cooled before layering.
- Pour 2-3 tablespoons of dressing into the bottom of each mason jar.
- Add diced cucumber, yellow bell pepper, and rinsed chickpeas.
- Spoon the cooled couscous on top of the vegetables.
- Layer with halved cherry tomatoes and finely diced red onion.
- Place the cooled cooked shrimp as the top layer.
- Garnish with fresh chopped parsley.
Seal and Store:
- Seal jars tightly and refrigerate for up to 3-4 days; enjoy cold.
Notes
For best results, allow all components to cool completely before assembling the jars to prevent sogginess. You can customize the vegetables based on your preferences or what's in season. This recipe is excellent for meal prepping as it stays fresh in the refrigerator for several days.